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The first thing you need to do is preheat your oven to three hundred and fifty degrees Fahrenheit which is the perfect temperature for baking these oats. While the oven is getting hot you should prepare a muffin tin by placing paper liners in each hole or lightly greasing them so the muffins do not stick.
Take your two ripe bananas and peel them before placing them into a large mixing bowl. Use a fork or a potato masher to crush the bananas until they are very smooth and liquid with only a few small lumps left in the bowl.
Measure out your one and a half cups of rolled oats and pour them directly into the bowl with the mashed bananas. It is important to use rolled oats because they provide a much better chew and structure than the instant kind of oatmeal.
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Pour in your one cup of water or unsweetened almond milk and use a large spoon to stir everything together very well. Make sure that all the oats are wet and that the banana is distributed evenly throughout the entire mixture.
Let the batter sit in the bowl for about five minutes before you start putting it into the muffin tin. This short waiting time allows the oats to soak up some of the liquid which makes the final muffins much more moist and tender.
Use a large spoon or a measuring cup to scoop the batter into the muffin tin holes filling each one almost all the way to the top. Since these muffins do not have eggs or baking powder they will not rise very much so you can fill them up more than usual.
Slide the muffin tin into the center rack of your preheated oven and set your timer for fifteen to twenty minutes. You will start to smell the sweet aroma of the bananas baking within the first ten minutes of the process.
Continue to bake the muffins until the tops feel firm to the touch and the edges are just starting to turn a light golden brown color. You can insert a toothpick into the center of a muffin to make sure it comes out clean and without any wet batter.
Remove the tin from the oven and let the muffins rest in the pan for at least five to ten minutes before you try to take them out. This resting period is very important because the muffins finish setting as they cool down on the counter.
Gently remove the muffins from the tin and place them on a wire rack to finish cooling or eat them while they are still warm. Store any leftovers in an airtight container in the refrigerator to keep them fresh and soft for your next morning snack.
Why This Recipe Is Special
This recipe is special because it ignores the complicated rules of modern baking and celebrates the idea that simplicity is the ultimate form of goodness. It provides a massive amount of nutrition because oats are a whole grain that is famous for being great for your heart and your digestion. From a fitness perspective these muffins are a fantastic tool because they have zero points on certain plans and provide long lasting energy. Because we are using bananas for sweetness this dish is free from refined sugars which helps to keep your blood sugar levels steady throughout the day. It is a very social dish that always starts a conversation because people are often amazed at how just three items can create such a satisfying treat. The use of oats provides a good amount of fiber that helps you feel full which prevents overeating during your lunch hour later. This recipe is also special because it is a very low stress project which means you can enjoy your morning with your family instead of being stuck cleaning up a mess.
Extra Tips for Better Taste
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