Healthy Banana Oat Muffins

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You can use some all-purpose flour as well (I used about 1.5 cups spelt with 1/2 cup all-purpose). THey say in the fall you could substitute pumpkin for the banana in the fall. Also, I didn't want to use a whole half a cup of maple syrup, so substituted a scant half cup brown sugar (not packed). I didn't find that they were too dry - they came out just right for sweetness and texture - but try the maple syrup and see what you think! From Endless Summer Cookbook By Katie Lee Published 2015

Ingredients

  • 2 cups (240 g) spelt flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ⅓ cup (27 g) rolled oats, plus
  • 2 tablespoons for sprinkling
  • 1 cup (260 g) mashed ripe bananas (about 3 bananas)
  • 1½ teaspoons fresh lemon juice
  • ½ cup (120 ml) plain Greek yogurt 
  • 2 large eggs, lightly beaten
  • ½ cup (120 ml) maple syrup
  • ¼ cup (60 ml) coconut oil, melted and cooled
  • 2 teaspoons vanilla extract

Method

Preheat the oven to 350°F 175°C). Place paper liners in a 12-cup muffin pan and spray with nonstick cooking spray.

Sift the flour, baking powder, baking soda, cinnamon, and salt into a medium bowl. Stir in the oats.

In a large bowl, whisk the bananas, lemon juice, yogurt, eggs, maple syrup, coconut oil, and vanilla together. Stir in the dry ingredients and mix until just combined; do not overmix! Use an ice cream scoop to evenly distribute the batter into the prepared pan. Sprinkle the tops with oats.

Bake for about 25 minutes, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Let cool on a wire rack for a few minutes before removing from the tin.

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