I honestly prefer these over my more traditional recipe. Knowing that it's healthier for me is a great, and I love the oats in this! Oats in muffins are some of my favorite things. They add a bit of texture, and some great health benefits.
In general, I love making things like this. Using up bananas that would otherwise go to waste, and making something that all my boys enjoy (and myself!), is a win-win situation!
Banana Bread/Muffins, Healthified
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ¾ cup rolled oats
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 eggs
- 1 ¾ cups mashed bananas (approx 3 large or 5 medium)
- ¾ cup sugar
- ⅓ cup vegetable oil or applesauce
- Preheat oven to 350° for bread, or 375° for muffins.
- Grease bottom and ½” up the sides of 1 loaf pan OR grease 18 count muffin tins; set aside. Combine flours, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in center of flour mixture; set aside.
- In a medium bowl combine eggs, bananas, sugar, and applesauce. Add all at once to flour mixture. Stir just until moistened. Spoon batter into prepared pans.
- Bake for 55-60 minutes for bread, or 18-20 minutes for muffins. (Or until a toothpick inserted near center comes out clean.) If necessary, cover loosely with foil for the last 15 minutes of baking bread to prevent overbrowning. *note: it may just be me, but I always have to cook the bread about 10-15 minutes longer.
- Cool bread in pan on a wire rack for 10 minutes, then remove from pan and cool completely on wire rack.
- Remove muffins from pan immediately and cool completely on wire rack.
1 loaf (16 servings) OR 18 muffins
Prep: 15 minutes Cook: 20-60 minutes
Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically
Source (for original): Better Homes & Gardens, adapted