- 2 large or 3 smaller ripe bananas (yields about 1.5 cups mashed)
- 2-3 large eggs lightly beaten
- ¾ cup milk of your choice
- 2 tsp real vanilla (I prefer Penzey's)
- 2 ½ cups old-fashioned oats
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup chocolate chips (optional)
- 1 tsp cinnamon (optional)
- muffin tin, liners, large bowl, spatula
- Pre-heat oven to 350.
- Peel the bananas and place them into the bowl first. With a potato masher or fork, mash the bananas until they are soft and nearly liquid.
- Add the liquid ingredients: beaten eggs (add an extra egg for more protein, and just add some additional baking time if you do), milk, and vanilla.
- Then add the dry ingredients: oats, baking powder and soda, salt, and optional chocolate chips and cinnamon.
- Pour an equal amount into a lined 12-cup muffin tin, and place in pre-heated oven for 22-25 minutes.
I have been making these oatmeal banana muffins for over a year now, sometimes as often as once a week. Needless to say they are a HUGE hit with my kids.
The main reason I found this recipe is because M, who is a type 1 diabetic loves bananas, but as far as blood sugar is concerned, bananas are one of the most difficult foods for him to eat because his body metabolizes the sugar so quickly. So I thought if I could slow down the absorption of the sugar by adding fiber and protein, he could get his sugar fix without the ensuing blood sugar spike – I was right!
So why did I name them after H? Because he’s become the Chief Muffin Maker in our house. Whenever he hears that it’s time to bake muffins he runs to the kitchen and assembles the bowl, masher, and starts peeling.
This recipe originally comes from Brendid’s banana muffin recipe, but I do a few things differently to make my life easier and keep the sugar a bit lower. I actually like to add an extra egg and sometimes I add some coconut oil, because fat slows sugar absorption and helps keep blood sugars steady in general and I don’t think oil is unhealthy, either! I also don’t bother grinding half the oats into flour, because it’s an extra step and I think the muffins work just fine without it, although if you prefer the texture of ground oats, go for it!