I saw this recipe on ABC's The Chew and I knew I had to make it. This is Daphene Oz's recipe for a muffin that soothes her stomach (she's pregnant and has nasty morning sickness), BUT Clinton Kelly said they were the best muffins that he's had on the show! As if that review didn't sell me enough, I had some over-ripe bananas in the kitchen AND my toddler loves to make muffins with me while the baby (littlest toddler) naps. These were awesome! And there is only 1/4 cup of sugar in the entire recipe!!! NO FAT!!!! Plus, they are technically gluten free since there is only oats and oat flour. They passed as dessert for the kids, but were healthy enough for breakfast with a little almond butter smeared all over. yummy! Hope you all enjoy these as much as my family did.
2 large ripe Bananas (mashed)
1/2 cup milk (I used almond milk)
1/2 cup Greek yogurt
2 T fresh ginger (grated; juice retained) ***note: I didn't have fresh ginger in the house, so I used 1/2 tsp ginger powder, like the kind you add to pumpkin muffins/bread
1 T molasses
1/2 tsp vanilla extract
1/2 cup rolled oats
2 cups oat flour
2 tsp baking powder
1 tsp baking soda
1/4 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
Coconut Oil to grease muffin tray
Preheat your oven to 365 degrees (yes, 365 not 375). Mix together your dry ingredients.
In a separate bowl, mix together all the wet ingredients.
Scoop into a greased muffin tin (I used cooking spray - Trader Joe's makes a coconut oil spray). It is supposed to make 12 muffins, but my ice cream scoop only gave me 11. (Yes, I use an ice cream scoop for uniform muffins).
Bake at 365 for 15-20 minutes or until cooked through and lightly golden brown. Enjoy!