Good morning my loves! Today is a day of travel for me! I leave for Barbados at 9:00 am, but have to be at the airport by 6:00, so am up bright and early this Marvelous Monday morning! If you want to read about my marvelous weekend please read more about it here, but if you rather meet Gina and learn her delicious recipe for banana muffins then stay right where you are and keep reading!
Welcome to A Dash of Meg, Gina!
Hi there, A Dash of Meg readers! My name is Gina and I share my rambles, eats, and the occasional recipe over at Health, Love, and Chocolate. Meg has become a good blog friend of mine over the past few months and I am honored to be taking over for the day while she is off enjoying herself on vacation.
I wanted to share muffin recipe with you because, well who doesn’t like muffins?
As we shift into spring, I find myself with the urge to incorporate the season’s wonderful fruit into my baked goods. Alas, the fields aren’t quite overflowing with berries quite yet, but I have come to realize that often times simple is best.
So, although simple, these banana oat muffins act a the perfect base for any and every topping you can imagine. And once those berries start showing up, why not make a some jam to top your muffins with.
Or better yet, keep with the them of simplicity and heat them on their own, steaming hot and fresh from the oven.
Banana Oat Muffins
Adapted from this recipe.
For the topping:
1 1/2 tablespoons rolled oats
1 tablespoons oat flour
2 teaspoons ghee, melted (or butter or coconut oil)
1/2 teaspoon unsweetened almond milk
1/2 teaspoon coconut sugar
1/4 teaspoon vanilla
generous sprinkle cinnamon
For the muffins:
1/2 cup oat flour
1/4 cup buckwheat flour
2 tablespoons almond meal
1 tablespoon coconut sugar (or other unrefined sugar such as sucanat)
1 teaspoon aluminum-free baking powder
2 large eggs
1 large banana, mashed
6 tablespoons unsweetened almond milk
1/4 cup unsweetened applesauce
2 tablespoons pure maple syrup
2 teaspoons unrefined coconut oil, melted
1 teaspoon vanilla
Preheat oven to 350 F.
Make the topping by combining all ingredients. Set aside.
Combine dry muffins ingredients.
In a separate bowl, whisk together wet muffin ingredients, including the banana.
Slowly add your dry ingredients to your wet ingredients, folding to incorporate.
Pour into a lined or oiled (coconut oil works great) muffin tin. Crumble the topping onto each muffin.
Bake for 10-12 minutes, or until muffin tops are firm to the touch.
Try not to burn your mouth on your first bite.
Thanks again for guest posting today, Gina! Your recipe is amazing and possibly just as sweet as you! ;)
What’s your favourite type of muffin?