BANANA NUT OAT MUFFINS
I’ve been making these muffins with Augie for almost a year now. This is pretty amazing to me because the last year has seemed so short and so long at different moments. I tested this recipe while I was in New Mexico last year to be with my dad when he got sick. So, these are one of my last recipes to be “Dean approved.” Don’t worry, I’ve got a few more, too. But these have a special place in my food memories because making them was something Augie and I could do together after my dad died as a fun way to sort of pass some time. Taking care of a toddler is a lot of work and doing it when you’re really, really sad means that it looks a little different each day. Making these a couple times a week was… really nice.
I hope you enjoy them as much as my family and I do. And, I hope that making them brings you feelings of joy, peace, or whatever you need at the moment.
[Makes 12 muffins]
Prep time: 10 minutes
Bake time: 20 minutes
INGREDIENTS
1 cup all-purpose flour*
1 1/2 cups rolled oats
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup sugar
2 large eggs
1/2 cup neutral oil (like avocado) or melted butter
2 very ripe large bananas, mashed
1 cup roughly chopped walnuts or pecans
I have tested this with Bob’s Red Mill gluten free baking flour mix and it worked really well. I’ve also tested it with a 50-50 mix of unbleached all-purpose flour and whole wheat pastry flour and it also worked well!
HOW TO
Pre-heat oven to 350 F.
In a large bowl, stir together flour, oats, baking powder, salt, and cinnamon.
In a medium bowl, whisk together sugar, eggs, oil/butter, and mashed banana. Pour this mixture into the dry mixture and stir until combined. Stir in nuts until just incorporated.
Divide batter between 12 lined muffin cups in a muffin tin and bake at 350 F until golden and just firm, about 25 minutes.
