- 4 medium bananas (mashed)
1 cup whole wheat pastry flour
1/3 cup nuts, your choice
1 tsp salt
1 1/2 tsp baking soda
- 1/2 tsp baking powder
1 tbsp cinnamon
- 1/2 tsp fresh grated nutmeg
1 tsp blackstrap molasses
- 2 tsp maple syrup
- 1 tbsp honey
- 1/2 cup yogurt
1/3 cup oatmeal
1/8 cup olive oil
- 1/8 cup coconut oil
1. Preheat oven to 350 degrees.
2. Mash the bananas first (either by hand or with a mixer), then add the olive oil, molasses, honey, maple syrup, cinnamon, nutmeg, salt, oatmeal, yogurt and nuts.
3. Mix the baking soda with the flour in a separate bowl and make a well in the center.
4. Pour the banana mixture into the well with the oatmeal and stir with a spatula, cutting the dough into the mix carefully without mixing too much.
2. Mash the bananas first (either by hand or with a mixer), then add the olive oil, molasses, honey, maple syrup, cinnamon, nutmeg, salt, oatmeal, yogurt and nuts.
3. Mix the baking soda with the flour in a separate bowl and make a well in the center.
4. Pour the banana mixture into the well with the oatmeal and stir with a spatula, cutting the dough into the mix carefully without mixing too much.
5. Rub muffin pan with oil and fill each cup full or a little under. Add the flaked coconut to the top.
6. Bake for 20-25 minutes until you smell the muffins sweet aroma wafting through the air. Allow to cool before removing from pan.
6. Bake for 20-25 minutes until you smell the muffins sweet aroma wafting through the air. Allow to cool before removing from pan.
Feel free to use agave in place of the honey or maple syrup. Also you can use all olive or coconut oil if that's all you have. The second time I made these I felt that they could use a little more sweetness so I added a tsp or so of sugar to the mix.
