Our broken oven saga has finally come to an end!
After going back and forth too many times to count with a kitchen appliance company that shall remain nameless and too many weeks of frustrations, our oven is finally in working condition. What better way to celebrate this victory than by baking muffins?
Maple sweetened, whole wheat, banana, oatmeal muffins to be exact. That’s a mouthful for a recipe title. But I needed to convey all the deliciousness that went into these super easy one bowl muffins. You read that right – ONE BOWL! Yay for easy clean up!
I first stumbled across these muffins when a friend of mine generously made us a batch during our first week home as a new family of four. They were such a hit with my sometime picky two and half year old that I knew I had to make a batch ASAP.
I kept them super simple as I like to eat them topped with some peanut or almond butter – I mean what is better than bananas and peanut butter? But some chocolate chips or chopped nuts would be just delightful.
As the oven drama is finally over, I can focus on more important things, like baking another batch of these muffins!
Whole-Wheat Maple Banana Oat Muffin
Adapted from Cookie and Kate
- 1/3 cup melted coconut oil (or canola oil)
- 1/2 cup maple syrup
- 2 eggs
- 3 ripe bananas (mashed)
- 1/4 cup almond milk (or any other milk you have on hand)
- 1 Tsp baking soda
- 1 Tsp vanilla
- 1/4 Tsp salt
- 1/2 Tsp cinnamon
- 1 3/4 cup whole wheat flour
- 1/3 cup rolled oats (plus more for sprinkling on top)
These one bowl muffins are super easy to make. You can substitute honey for the maple syrup of you don't have any on hand. If you want to jazz them up, add a handful or two of chocolate chips, chopped nuts, or raisins. They can be frozen and defrosted individually in the microwave when you are ready to eat them.
||Preheat oven to 325 and spray a non stick muffin pan with cooking spray. |
||In a large bowl whisk together coconut oil and maple syrup. Add eggs and whisk to combine. Whisk in mashed bananas and milk and then the salt, baking soda, and cinnamon. |
||With a large spoon, mix in the whole wheat flour and oats until just combined. |
||Divide batter evenly among muffin tins, filling them about 3/4 of the way to the top. Sprinkle each muffin with a pinch or two of additional oats. |
||Bake for about 25 minutes until brown and fully cooked through. Once cool, remove from the pan using a knife to help loosen the edges. |