When Becky told me she had made me some banana muffins, my heart gave a little tired sigh. You see, when you can’t bake with eggs, you CAN bake with bananas as a substitute. So at first everything tastes pretty good, but after a while, EVERYTHING baked starts tasting banana-y. No bueno.
But this was master baker BECKY talking. So I took a bite and was BLOWN AWAY. I am ashamed to admit that these muffins were so addictive that I ate an entire batch in just TWO DAYS. And no, I did not share! These banana muffins have just a hint of banana flavor, and that note expertly balances out the warmth of the oats without overpowering it. It turns out that by a happy accident, Becky used slightly UNDERRIPE bananas, resulting in the light flavoring and some nice banana bits for added texture.
I immediately begged her for the recipe through facebook messages, texts, and phone calls. And when I learned that muffins freeze well, I was even more excited to get my hands on the secret ingredients! This is a GREAT, HEALTHY go-to grabbable snack, which is really tough to find if you have problems with salicylates and sulphites. Now these muffins are going to be my go-to for long car trips, MOPS breakfasts, and soccer games … not to mention my kids’ lunches! The possibilities are endless. Enjoy!
Becky’s Green Banana Oat Muffins (Salicylate and Sulphite Free!)
1 cup butter
1 cup white sugar
4 bananas, slightly under ripe
1 1/2 c greek yogurt
1 1/2 old fashioned rolled oats
1 tablespoon baking soda
2 cups whole wheat flour
In a large mixing bowl beat butter and sugar and until fluffy with a hand mixer. Add whole banana and mix with mixer until the banana is mostly smooth. (The same consistency as smashing with a fork, just easier :)) Stir in yogurt. Add remaining ingredients and mix until just incorporated. Spoon batter into lined muffin tins, about 2/3’s full. Bake at 350 for 18-20 minutes until a toothpick inserted in the middle comes out clean. Makes approximately 30 muffins.