Adapted from Cooking for a Healthy Church: Easy and Nutritious Recipes for the Parish Hall or the Family Table by Members of the Episcopal Church Medical Trust
When I end up with tons of overripe bananas I tend to throw them in the freezer to use later for some kind of baking. Sometimes it’ll be banana bread, sometimes banana cake, or sometimes a fruit smoothie. When I have upwards of 10 frozen bananas this recipe will take care of 6 of them!
Perfect for book clubs, potluck dinners, snacks for work or school, or a parish study group, this recipe is easy and simple to make. You don’t need a hand-blender, and with lots of banana mashing and spoon-licking to do it’s a great recipe to make with kids.
These muffins are made with whole-wheat flour, a reduced amount of sugar and oil instead of butter to cut down on the calories and make them super healthy!
Yield (24-30 muffins)
- 3 cups whole-wheat flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup light brown sugar
- ¾ cup sunflower (or other vegetable) oil
- 2 eggs, well beaten
- 6 very ripe bananas
- 6 tablespoons milk (1 or 2%)
- 1 cup old fashioned oats
- 1 cup chopped walnuts
- 2 cups fresh or frozen blueberries
- 2 teaspoons cinnamon
- Pinch of nutmeg
- 2 teaspoons vanilla extract
- Heat oven to 350 degrees.
- Prepare a muffin pan – use a non-stick pan, a bit of oil, or parchment muffin cups.
- Combine the dry ingredients together and sift well (flour, baking soda, baking powder, cinnamon, nutmeg and salt).
- In a separate bowl combine the oil and the sugar until well blended (make sure there are no lumps in the brown sugar). Add in the eggs (already beaten), the well-mashed bananas, the vanilla extract and the milk. Mix well.
- Add the dry ingredients to the wet and mix until the flour is incorporated.
- Mix in the oats, nuts and blueberries.
- Spoon the mixture into your prepared muffin pan, each muffin should be about ¾ full.
- Bake at 350 degrees for 15 minutes or until a toothpick inserted inside the muffin comes out clean.
Let them cool and then enjoy!
– I always like adding nuts and dried fruit to baked goods. But you can make this recipe nut free by using 2 cups of oats instead of one.
– For a vegan recipe replace the milk with soy milk or a bit more oil and replace the eggs with applesauce! A ¼ cup of applesauce is equivalent to one egg.
– You can also add dried cranberries, chocolate chips, flax seeds, oat bran, raisins, diced dried apricots, or anything else you want to this recipe.