Happy Monday Muffins! Today is a perfect day to stay inside and bake these Healthier Banana Nut Oatmeal Muffins! It is ZERO degrees outside today! The kids have today off from school but still decided to make some muffins today. I have been working on perfecting my “healthier” muffins. They need to taste great, not be too dry, cost effective, and work with canola oil. For school muffins, any other oil or butter is just not in my budget. I also do not use nuts when I bake for the kids, but did add some finely chopped pecans to the ones staying home and they were great! Walnuts would be just as nice as well.
Cooking Tips: If you want to substitute butter or coconut oil, feel free. If you use butter in the recipe, use 1 cup melted. The conversion is about 3/4 cup canola : 1 cup butter. I feel that the recipe is forgiving enough to not adjust the dry ingredients. The oats will soak up extra moisture.
As far as flour choices – I made one batch with my Great River Milling, AP Flour, which is more like a white whole wheat. If you use 50:50 white:wheat or a whole wheat pastry flour I think you will be just fine.
Does anyone else have a problem with their muffins sticking the paper wrapper? Especially when baking healthier muffins. Yes, the struggle is real. I adjusted the recipe three times today and just realized with lower oil, healthier muffins, more moisture, sometimes they just stick. A couple months ago I invested in silicone muffin liners and just love them. You can even just put them strait on a baking sheet and fill, no need for the muffin tin. The muffins will just slip out after they cooled. Yea, not wasted bits of muffins!!!
- 3 cups AP Flour, white whole wheat, 50/50
- 2 cups oats
- 3 teaspoons baking powder
- 1½ teaspoon baking soda
- 1 teaspoon salt
- 3 eggs
- ¾ cup packed brown sugar
- 1½ cups milk
- ¾ cup oil or 1 cup butter, melted
- 1 tablespoon vanilla
- 1 tsp teaspoon cinnamon
- 4 bananas mashed
- ½ cup nuts, pecan or walnut, finely chopped (optional)
- Heat oven to 350°F. Line 24-30 cupcake tins with paper or silicon liners.
- In large bowl, mix oats, flour, baking powder, baking soda and salt. In medium bowl, beat eggs, brown sugar, milk, oil, eggs, vanilla and bananas.
- Divide batter evenly among muffin cups, filling about two-thirds full, I use a ¼ cup measuring cup and I am able to get about 30 muffins.
- Bake 15 -17 minutes or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Serve warm.