This post is in response to my friend Heidi’s Easy muffin post. Her recipe sounded so healthy and good I just had to try it. There were also 4 over-ripe bananas hanging out in my kitchen, so the timing was perfect to makes these.
… Or so I thought. Turns out I didn’t have raisins, wanted to use all 4 of my bananas, and only had a 6-muffin tin to bake in. Time to experiment! Fortunately, this was one of those rare times when one of my kitchen experiments went well so I thought I’d post the changes I made for any other tiny-pan-havers out there.
Oh So Easy Vegan Banana Muffins
Yield 6 large muffins
4 very ripe bananas, mashed
3/4 cup chopped papaya
2 1/2 cups thick rolled oats
1/2 cup whole raw almonds
1 T cinnamon
1/2 t cardamom
1/4 t nutmeg
1 T baking powder
1/2 cup almond or peanut butter
1. Preheat oven to 350 degrees.
2. Coarsely chop oats and almonds together in a food processor.
3. Put all ingredients into a large bowl and mix well.
4. Spoon batter into lightly oiled muffin tins. Bake 25 minutes. Cool muffins completely before removing from tins. They will pop right out.
These turned out very yummy and hearty and are more than satisfying for a breakfast on the run. Thanks, Heidi!