Recently my love for cooking has really showered over my love for baking. I used to bake ALL the time, but after getting into spices and knife techniques my focus shifted more towards the pots and pans rather than the tins and sweetness.
But for some reason today I was really in the mood to bake something for when I am in the need for something sweet yet light and satisfying. What better than a Banana and Oat muffin?
This recipe is super simple and yields a really nice moist cake. It only has 8 main ingredients (which all can be found in your house).
This recipe makes 6 cupcakes. You can surely bump it up to twelve. They last for about 5 days in a sealed container!
INGREDIENTS
Serving size: 6 large muffins 12 mini muffins
1 large ripe banana (important that it's ripen)
1 cup of oat flour (I put one cup of oats in my food processor)
1/2 cup of plain nonfat Greek yogurt
1 large egg
1 tablespoon of honey
1 tablespoon of stevia
2/3 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of cinnamon
1/8 teaspoon of salt
INSTRUCTIONS:
Preheat oven to 400 degrees.
Grease a muffin tin with cooking spray.
In a food processor or blender blend oats into a flour like consistnency. Add in all ingredients and blend until smooth.
Place in oven and cook for 13-15 minutes or until when tooth pick inserted comes out clean.
Enjoy!
Let cool
I added into the muffins Enjoy Life dairy free chocolate chips, raw pecans, and peanut butter puffins (because who else loves cereal?)! Feel free to add what ever you want! Apples, granola, and raisins would all be great options.
I hope everyone enjoys and let me know if any one tried these scrumptious muffins!
Dash of Sriracha
Instagram: @dashofsriracha
Pinterest: @dashofsriracha
Email: [email protected]