Do you ever get down to that one banana that doesn’t get picked to eat but seems like a waste to throw it away? That’s typically how it works when I buy bananas. At the time I think they look great, then I have one and realize I’m not a huge fan of bananas. So what usually happens is out of the two that I buy, one of them sits until I figure out a plan. Well, today was the day I decided that rather than cutting it up and putting it the freezer I would give a go at something else.
Despite not enjoying bananas much themselves I am a big fan of banana bread. Homemade of course. Since I didn’t have enough bananas to do a full bread loaf, nor did I have the sugar or needed flour, I figured I’d whip up something a bit different. What I came out with was definitely worthy of making again and can be modified many ways for variety. I also enjoy that the muffins did not come out sweet because sweet bread just doesn’t make sense to me. I ended up slathering some peanut butter on top (also homemade) and it made for a tasty little treat for a mid morning snack.
In the recipe below I used agave nectar since it’s what I had at home. Honey or white sugar would work fine as well. If using honey I’d increase the amount a bit and then add a touch more oats. If using white sugar you would have to use more since agave is a bit sweeter, and would need to lower the amount of oats.
- 1 over ripe banana (mine was medium in size)
- 1 egg
- 1/4 cup canola oil
- 1/8 cup agave nectar
- 1/4 tsp vanilla extract
- 1 1/2 cup old fashioned oats
- 1/2 tsp baking soda
- 1/4 tsp salt
- Mini muffin sheet and liners – makes a bakers dozen
Heat oven to 375 degrees F
I used a food processor since I was using whole oats and this allowed them to be grinded up nicely and provided a good consistency. I don’t think the same results would come from using a regular mixer, a blender would be closer if you don’t have a food processor.
In the food processor add the banana, oil, vanilla and agave nectar. Puree for about 1 minute to mix everything up really well. While it’s mixing break an egg into the mixture and again let it create a nice puree. While the processor is still going add in the salt and baking soda and let mix in a bit. Stop the processor and add 1/2 cup of oats. When I added the first 1/2 cup of oats I let it mix together for about 1 minute, same for the second 1/2 cup. When I added the last 1/2 cup of oats I let the mixer go while I did a bit of clean up and prepared the muffin tins. By this point the mixture should be sticky and not runny at all – which is going a bit against normal banana bread but don’t worry. Fill the muffin cups almost all the way full. Bake for 10-12 minutes and remove from oven. Not much cooling time is needed since these little treats are small. I spread peanut butter on top but I bet they would be delicious with chocolate drizzle, almond butter, etc. A glass of milk accompanies these muffins well.