Banana, Apple and Oatmeal Muffins

When I have a few too many over-ripe bananas frozen in my freezer, I vow to give these ‘past-prime’ bananas a new life.  I make this recipe using the bite-size muffin tin and silicon cups that are reusable and eco friendly. These fun, tasty little bites make for a great breakfast on the go or a pick-me-up afternoon snack.

Enjoy!

Total Time: 20-30 minutes

Ingredients

  • 2 ripe bananas, mashed


  • 1 organic egg or egg alternative


  • 1/4 cup olive oil


  • 1/3 cup organic milk, any other milk will work


  • 1/3 cup maple syrup


  • 2 medium apples, pealed and chopped into small pieces


  • 1 cup gluten-free flour


  • 1  3/4 cup regular rolled oats or oat groats


  • 3 teaspoons baking powder


  • 1/4 cup ground flax seed


  • 2 scoop hemp protein powder, optional
    Pinch of cinnamon (to taste)

Directions:

  • Preheat oven to 350F degrees. Silicon muffin cups work wonderfully.


  • In a mixing bowl combine bananas, milk, oil, maple syrup and egg.


  • Add dry ingredients, flour, oats, cinnamon and baking powder and whisk until well incorporated.


  • Fold in apples and cinnamon


  • Scoop mixture evenly into muffin cups. If you are using an egg alternative, be sure to press the mixture firmly into the cups.


  • Bake for 20-25 minutes or until tester comes out clean.


  • Make sure you remove muffins immediately after they are done. Let them cool on a wire rack.

Muffins can be enjoyed for breakfast on the go or frozen for snacks another day.

Original recipe by Myriam