Well in the spirit of eating healthy after the holidays I decided to bake a wholesome treat to enjoy in the mornings with a hot cup of tea! I think all of you would appreciate a healthy baked good too, wouldn’t you?! Naturally sweetened with maple syrup, light and fluffy with mashed bananas, olive oil, flaked oats, and walnuts; these simple healthy Wholesome Olive Oil, Banana Oat Muffins are downright delicious!!
I love making muffins fresh in the morning as there’s nothing better than the aroma of something warm and nutty baking in the oven. Now that’s a great way to start your day, don’t you think?
I can give you two more reasons to make these delicious muffins- the clean up is quick and the recipe is simple. All you need are two bowls and a whisk (and everything can go straight in the dishwasher when you’re done). You don’t need to pull out your mixer, and I bet you have all the ingredients in your house!? You can even fancy up the recipe and add dried apricots or whatever you have laying around the pantry.
Here are a few tricks when making the perfect – Wholesome Olive Oil, Banana Oat Muffins
- Never over mix your batter!! The more you mix the tougher/denser your muffins will become. Have a light hand and mix just until the ingredients are combined.
- Always use overripe bananas – I prefer to use ones from my freezer that are jet black!! You’ll get more flavour from over ripened bananas and you’ll also get moister muffins.
- If using frozen bananas, make sure to defrost them before you mix them into your batter. Frozen bananas can stiffen your batter making it difficult to combine your ingredients well, therefore resulting in over mixing. Take the frozen bananas out the night before.
- When mashing your bananas, leave big chunks of bananas and don’t go crazy on the mashing! It’s nice when you get a chunk of moist banana in your muffin!
- Baking time can be a little tricky with banana muffins as the banana mash makes you feel like you haven’t baked them long enough. This can result in over baking and ending up with dry muffins. Remember when baking with bananas you’ll have spots in the muffins that are very moist. Be careful not to over bake them.
- ⅓ cup Olive Oil
- ¾ cup Canadian Maple Syrup
- 2 large eggs
- ½ cup full milk
- 3 large over ripe bananas, lightly mashed (or 4 smaller bananas)
- 1 cup whole all-purpose flour
- ½ cup whole wheat flour
- ⅓ cup large flaked oats (plus extra for sprinkling on top)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped walnuts (plus extra for sprinkling on top)
- Preheat oven to 350˚F
- Line a muffin tin with paper cups and set aside.
- In a large bowl, mix olive oil, maple syrup, eggs and milk together until well incorporated. Stir in mashed bananas.
- In a separate bowl, mix flours, baking soda, baking powder, salt, oats and nuts together. Mix well.
- Add your dry ingredients to your wet ingredients (banana mixture). Very gently mix just until incorporated (note: see tips #1).
- Using a spoon scoop batter into each muffin cup or ideally use an ice-cream scoop for even filled muffin cups.
- Sprinkle oats and nuts on top of each muffin.
- Bake for approx, 20 - 22 mins
Muffins also freeze well. Place in individual freezer bags and pull out and defrost when ready for a snack.
Add chocolate, fruit, and other nuts as you please.