I woke up to the last day of 2008 with a kitchen full of spotty bananas. Oh joy. So the agenda for today was to make baked goods out of all those over-ripen fruit. I love muffins for breakfast except that they are so high in calories, refined carbs, and fat! Luckily, flipping through Dreena Burton's Vive Le Vegan! cookbook, I saw her recipe for Banana Oat Bundles. It is wheat-free, very low in fat, and contains just the minimal amount of unrefined sugar. How perfect is that! I immediately gave this recipe a whirl and I am pleased to report that it bakes up to a very credible banana oat muffin without tasting like "healthy food". This is definitely a recipe that I will make on a regular basis. I brought a couple as my mid-workout snack and it is a nice change from my usual energy bars.
Adapted from Vive Le Vegan!.
- 1 cup rolled oats
- 1 cup ground oats
- 1/4 cup demerara sugar
- 1/4 tsp salt
- 1/4 tsp ground cardamom
- 1/4 tsp freshly grated nutmeg
- 1 tsp baking powder
- 1/8 cup flaxseed
- 1/4 cup sunflower seeds
- 2 large over-ripe bananas, puree
- 1 tsp vanilla extract
- 3 tbsp canola oil
- Preheat oven to 350C. Line 12 muffin tin with silicone or paper liners.
- In a large mixing bowl, stir together all the dry ingredients. In a small mixing bowl, beat together all the wet ingredients.
- Gentle stir the wet ingredients into the dry. Do not overmix.
- Divide batter to muffin tin. Bake for 20 minutes or until the top is golden brown. Enjoy warm out of the oven or at room temperature.