BANANA OAT MUFFINS

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Banana Oat Muffins image

Adapted from Recipe# 156338. Went to the pantry and saw that I was out of whole wheat flour. Then I felt creative and wanted to add other things... This was the result. I still was planning to play with the receipt a bit more and add whole wheat flour or something, but the family liked these so much and ate them so fast, I changed my mind. Instead of rice flour I would think another flour would work fine, such as all-purpose, whole wheat, whole wheat pastry or other. I made these small and got 18 muffins, but I like them small. Then I can have two. ;)

Provided by MathMom.calif

Categories     Quick Breads

Time 40m

Yield 18 small muffins, 18 serving(s)

Number Of Ingredients 13

3 very ripe bananas
1/2 cup honey (I prefer the agave nectar) or 1/2 cup agave nectar (I prefer the agave nectar)
2 tablespoons canola oil
3 tablespoons flax seed meal
3/4 cup all-purpose flour
3/4 cup brown rice flour
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1/3 cup applesauce
2/3 cup chopped walnuts
1/2 teaspoon cinnamon

Steps:

  • Preheat the oven to 350 degrees.
  • Mash the bananas and mix in the honey (or agave nectar), oil, applesauce and vanilla.
  • In a separate bowl mix together the flours, baking soda, salt, flax meal and cinnamon.
  • Mix together the wet and dry ingredients.
  • Fold in the nuts and oats.
  • Spoon into oiled muffin tins, filling about 2/3 full. Bake at 350 for 15-20 minutes. The flax meal makes these muffins turn out a very dark brown.

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