I had a few ripened bananas in my fruit basket so I decided to make these heathy & delicious Oatmeal Raisin Cinnamon Banana-Nut Muffins for the week with what I had in my kitchen. They’re gluten and soy-free plus there’s nothing artificial in them! Just oats, fruits, nuts, spices and maple syrup (that was tapped from my grandfathers maple tree in Michigan.) They’re perfect for a light breakfast, snacks or accompanying a bowl of soup or salad with your dinner.
(Note: these are not your typical fluffy muffins because they’re made with oatmeal, however they’re really, really yummy and my boyfriend- who is a picky eater and the ultimate taste-tester, absolutely loved them!)
Makes: 12 muffins
What You’ll Need:
- 2 cups quick oats
- 2 ripe bananas
- 3 Tbsp unsweetened vanilla almond milk
- 1/2 cup chopped walnut pieces
- 1/4 cup raisins
- 2 tbsp ground flaxseeds
- 3 Tbsp real maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tsp baking powder
Pre-heat your oven to 400 degrees F.
In a small mixing bowl, combine two tbsp ground flaxseeds with 6 tbsp cold water. Mix with a fork and set the bowl in the refrigerator for 15 minutes to cool. In a large mixing bowl, mash two ripe bananas with a fork until they’re mushy. Add quick oats, walnuts, raisins, almond milk, cinnamon, baking powder, vanilla extract and maple syrup. Once the flaxseeds are done chilling for 15 minutes, add the flax-water (aka flax eggs!) to your mixing bowl and mix everything with a fork or spoon.
Line your muffin tin with muffin cups and spoon your muffin mixture into the cups.
Bake for 18- 20 minutes. Remove from the oven and let them cool down for 10 minutes on a cooling rack before eating.
Storage: Make sure to store them in a ziplock bag or BPA free tupperware or glass container so they stay moist. After two or three days, store them in the refrigerator so they don’t get moldy. I’d also recommend re-heating them so they’re warm when you eat them 🙂