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Breakfast Banana Oatmeal Muffins

Contributed By: Sher | See all of Sher's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour
This is a recipe I threw together one morning when I wanted to use up some very ripe bananas. This is low on sugar because of the use of Stevia, and low on flour (gluten) because of the use of Quick oats. They came out delicious!
3 cups Quick Oats
1 cup all purpose unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 stick butter - softened
1/2 cup Crisco - (Makes muffins fluffier.)
2 large eggs
1 tsp. vanilla – (I used Trader Joe’s Bourbon Vanilla)
1 cup firmly packed brown sugar
1 cup Stevia for baking – (I used Stevia In The Raw)
3 medium ripe bananas
1/4 cup milk – (I used organic Almond milk)
1/4 cup honey
Spray muffin tins with baking spray. (10 Large muffin tins or 12 regular. I used Large.)
In a food processor or blender, process 2 cups of the Quick oats to a flour-like substance.

Place in a large bowl.

Add the remaining cup of Quick oats and 1 cup of flour.

Add the baking powder, baking soda, cinnamon, nutmeg and cloves. Whisk together.

In a medium bowl, cream the butter, Crisco, eggs, sugars and vanilla together and whisk until light and fluffy.

Peel and slice bananas and place in the processor/blender.

Add 1/4 cup milk and 1/4 cup honey. (TIP-Slightly oil the cup before measuring the honey. This will make it easier to remove from the cup.)

Process / blend together until creamy smooth.

Pour the banana mixture into the butter/Crisco sugar mixture, and mix together well.

Pour the entire mixture into the oat/flour mixture and blend well.

Fill prepared muffin tins to 3/4 levels.

Bake at 350 for 15 – 20 minutes – until light golden brown.

Keep an eye on them. The use of honey will make them brown faster.

Cool slightly before serving.

Great with coffee, tea or fruit juice!

Refrigerate in an air-tight container.


Date Added: 07/06/2013
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