If you’ve been here a minute, you’ve heard seen me extoll oat flour ad nauseam. I think it makes cookies chewier (and more flavorful) and blondies as well. I use it when I make pancakes or waffles and happily substitute it in my quick breads and muffins. I also have an oat flour brownie recipe which I promise will be up here someday too.
But truthfully, these started out – as all good banana bread recipes do – as a way to use up browning bananas. I wanted a recipe that was fit for morning: I could prep it the night before (with minimal effort), stick it in the fridge and bake some tall, domed lovely muffins in the AM. And oat flour came about because, well – it just worked *so* perfectly here.
Truly this is another magic recipe: it’s one bowl, it sits in the fridge where the dough thickens and chills, then you bake it and you have the softest most lovely banana muffins.
Bananas: very ripe, covered in brown spots and mushy!
Oat flour: I use storebought (more on using homemade below) as it’s fine. Oat flour is naturally gluten free.
Eggs: whole large eggs. No need to bring them to room temperature.
Sugar: brown sugar, light or dark, adds more moisture to the batter and better flavor.
Oil: any flavorless oil like avocado or grape seed or canola.
Cinnamon: If you’re allergic, try cardamom or just leave it without any spice. It’ll still be great.
Sour cream: I use full fat. Substitutes can be labneh, greek or regular yogurt, vanilla or plain.
Mash the bananas then add them, the flavorings, the sugar and oil to a bowl.
Whisk everything together. Don’t worry about breaking up the banana bits, we’ve got more mixing to do
Add the eggs and whisk to combine then add the flour and stir – don’t over do it once the flour is in, just enough to see there’s no dry flour bits remaining
Add chocolate chips if you like (I was under strict instruction to add them for this particular batch) and cover the bowl for the resting period
The batter can be kept overnight in the fridge to bake in the morning.
Bake until tops spring back or a cake tester comes out clean.
Let’s be real, these are best as is, warm, sliced in half and smothered in a pat of butter but if you are feeling like you want something extra, I have a few suggestions:
A nutella swirl. Warm a few tablespoons of nutella in the microwave. When you’ve got the batter in the muffin liners, dollop about a teaspoon of nutella on top then use a toothpick to swirl it with the batter.
Nuts and chocolate chips. Any nut, any chocolate chip! For nuts, toast them and let them cool before adding to the batter.
Glaze. I made a glaze with 1 cup powdered sugar, a pinch of vanilla, a dash of vanilla paste and 2 tablespoons of milk.
So I’ve heard from people who have tried this in my other recipes (like my oat flour blondies) and they’ve managed to do so successfully. I have never had such luck; perhaps my food processor isn’t strong enough but when I compare store-bought oat flour to home-ground, the latter is an even, fine powder.
So to answer the question, I’d say if you’ve done it successfully before go for it. If not, stick to store-bought.
You sure can! It’ll make six so you’ll only need one 12-cup muffin tin.
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