I tend to do a lot of recipe creations with my lunches and dinners, but I have yet to do one with any baked goods. I think I have always been a little nervous to experiment with baked goods because one wrong move with the amount of an ingredient or proportion of dry to liquid ingredients and boom it’s ruined. Well I finally decided to experiment with making a muffin recipe and if they didn’t turn out then so be it, at least I tried! I have always been a lover of any muffin with oats and banana, so I figured I would start with those two basics. I told myself if this recipe turned out well then I would eventually add in some peanut butter or dark chocolate chips!
Unfortunately within the first 10 minutes of mixing my ingredients, I already realized I had messed up. I had written the recipe for 12 muffins, but wanted to half it and forgot to half some of the wet ingredients, oops! So I just added some more oats, and hoped for the best. Also I should add that I did use a more ripe banana then the one pictured above, but figured that one looked better in the picture than a mushy brown one ha-ha. Eventually after some changes I decided to pop these babies in the oven! I could barely wait to let them cool because I was so curious how they would taste. Well first bite in everybody, and wow I will not be changing one thing! These muffins had such warm flavors from the spices and had the perfect gooeyness on the inside. I love muffins that have both the textures of crunchiness and softness, and these definitely had both. These Banana Oat muffins are extremely healthy, low-calorie, and perfect for an addition to your breakfast, or a mid-morning snack with some coffee. I was leaving for Arizona the next day, and they were convenient and healthy airport snacks for when I got hungry.
I’m not going to lie, I was extremely excited that I mastered this recipe on the first try, and it boosted my confidence for further baking creations :). I am definitely going to still play with the recipe, so I can make them GF and maybe add some dark chocolate chips. My lesson I learned from this recipe experiment is to venture out and try new things, and I guess that applies to anything in life! I hope this encourages all of you to try out new recipes in the kitchen whether they are your own or others. I really believe anyone can be good at cooking or baking if they give it several tries; it’s all about learning from each time. So next time you’re about to grab a muffin from the store or Starbucks, go make these instead and know that you are more than halving your calories and still getting that deliciousness! Enjoy!
- 1 cup Old Fashioned Oats or Quick Cooking Oats (either work)
- 1/4 cup whole wheat flour, coconut flour (or any kind you have on hand)
- 1/4 tsp nutmeg
- 1/4 tsp apple pie spice
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 1/4 cup shelled pecans, crushed slightly or any nut you prefer
- 2 tbsp dark chocolate chips
- 2 medium ripe bananas
- 1/4 cup almond milk
- 1/2 tsp vanilla extract
- 1 tbsp pure honey
- 1 large egg
- Preheat oven to 350 degrees
- Place muffin liners in a regular sized muffin tin
- Mash the 2 ripe bananas with a fork in a bowl
- Combine all dry ingredients (not pecans) in one bowl and all wet ingredients (including mashed banana) in another bowl
- Add the wet ingredients to the dry ingredients
- After combined, fold in crushed pecan pieces or dark chocolate chips (You can use either one or both)
- Fill the muffin tins about 2/3 full using a large spoon
- Bake for 15-20 minutes (Mine took 18 minutes)
- Can omit pecans for nut allergies, use another nut if you don't like pecans, or substitute dark chocolate chips or anything else you like!
- By The Kelli Kollection