Baking muffins is one of my weekly activities. They are a perfect grab-and-go snack — meal — or brown bag addition. Healthy, filling… with a little sweetness perfect for harried mornings.
Early in the week, I’ll bake a couple of batches of several varieties we like. Most often it’s our Blueberry Muffins recipe or these, Banana Ginger Muffins, or Banana Oatmeal Muffins. In the fall, I often make Apple Muffins, Pumpkin Muffins and other varieties as well. (I’ll have to pass along those muffin recipes to you soon).
Mixing up basic recipes by incorporating seasonal elements help keep it fresh, interesting and flavorful. In the spring — I love to add a variety of berries, in the summer I’ll incorporate zucchini and carrots, and in the fall and winter — well, everything goes well in the fall and winter. During the cold months, I love to use my freezer stash of delicious berries I froze from the summer before.
Today, as I bake, it’s mid-October and the leaves in my neighborhood are truly at their finest peak. And to top it off, we have an unusual high pressure system sitting over the Puget Sound, giving us that brilliant Seattle blue sky. The world is a colorful and beautiful place.
2 large bananas, mashed
1/2 chopped pecans (or walnuts)
3/4 cup old fashioned oats
1 1/3 cup flour
1/3 cup brown sugar (plus more for garnish if desired)
2 teaspoons baking powder
1/4 teaspoon ground ginger (for a more intense flavor, grate 1/4 teaspoon fresh ginger)
1/4 teaspoon salt
1/2 cup milk
1/4 cup canola oil
Preheat oven to 400 degrees.
Grease a 12-cup muffin tin. Set aside.
Combine bananas, pecans, oats, flour, brown sugar, baking powder, ginger and salt. In separate bowl combine egg, milk and canola. Add egg mixture all at once to the dry ingredients.
Using an cookie scoop, drop batter into prepared muffin cups. Garnish with brown sugar to taste on each top.
Bake at 400 degrees for 18-20 minutes or until golden brown. Cool slightly and serve warm.
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