---
title: "Banana, Apple and Oatmeal Muffins"
entity: "blog"
canonical_url: "https://www.andreaproulxnd.com/blog/banana-apple-and-oatmeal-muffins"
markdown_url: "https://www.andreaproulxnd.com/llms/blog/banana-apple-and-oatmeal-muffins"
lastmod: "2018-12-28T15:36:00.000Z"
---

## 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](https://www.eatgood4life.com/)