Hot & Fresh Out The Oven

I have a weekly schedule to make sure I bake. Every week I make chocolate chip w/ nut cookies, sourdough bread and muffins. (The Hubs & Kid may be spoiled.) Baking helps keep me (relatively) sane and relaxed. Since I have an odd version of a sweet tooth (I like sweets that aren’t too sweet), I am also picky about my sweets. And since I also like to pretend that my sweets can be healthy, I load them up with whole grains, coconut oil and sugar alternatives. I can’t get used to the taste of any of the stevia or other branded sugar alternatives so it’s usually honey/maple syrup/golden syrup.

So, when Wednesday (muffin day) came around again and the banana pile was still pretty high, it looked like banana muffins were the way to go. The kid takes these muffins to school for breakfast and I have a fear of causing someone’s child to have an allergic reaction to nuts. So, feel free to use nuts instead of the dried cherries. Actually, any kind of dried fruit should work well in this. Oh and BTW: these fill the muffin cups right to the top.

Banana-Oatmeal Muffins
(Makes 12 muffins)

1 cup old fashioned rolled oats, ground fine in blender OR 1 cup oat flour
1 cup flour
1/2 cup dried tart cherries
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground allspice
1/8 tsp ground ginger
1/2 tsp salt
1/2 cup coconut oil, room temperature
1/2 cup honey
1/2 cup maple syrup
2 eggs, beaten lightly
1 cup ripe mashed banana
1 tsp vanilla
1/2 cup sour cream

Preheat oven to 350F.

Add muffin liners to a 12-muffin pan.

In a medium size bowl, whisk to blend oat flour, flour, dried cherries, baking powder, baking soda, cinnamon, cloves, allspice, ginger and salt.

In a large bowl, whisk together coconut oil, honey, maple syrup, eggs, banana and vanilla. Stir in sour cream.

Add the dry ingredients to the wet ingredients gently. Try not to over-mix.

Spoon mixture into muffin pan.

Bake for 25-30 mins or until a toothpick inserted into a muffin comes out clean.

Cool in muffin pan on a cooling rack for 5 minutes.

Remove muffins from pan. Cool muffins on cooling rack until ready to eat.

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