My husband likes to snack between meals (and even after a heavy dinner) which is not a good habit actually, but he also needs to eat quite often due to his gastric problem. So, it is a must to me to always find healthier food to eat, especially snack and dessert. He loves muffins and is a big fan of cheese and chocolate muffins, but they are very high in calories. Oh, and he also loves banana so much that I am always searching for desserts or snacks that use bananas. One of them was banana muffins, but in order to make it as a healthier choice of snack, I knew that I had to find something as a replacement of flour.
As usual, for the answer to my problem, I always asked my best friend Mr. Google, and there were many variations of banana muffins without flour, but I was most interested in the recipe that was published in brendid.com. The muffins used rolled oats to replace flour, and as we know, rolled oats is a healthy choice when you’re on a diet. The muffins also didn’t use butter and refined sugar, and that was so awesome. The recipe used pure maple syrup but I didn’t use it as we never consume maple syrup. Plus, the bananas were already so sweet and since my husband was quite sensitive to sweet, he didn’t like if I put too much sugar in the food. So mostly, I always reduced the amount of sugar in almost all recipes that I tried because the three of us liked savory food better than sweet dish.
As someone who didn’t like oats (even overnight oats), my husband and I would say that these muffins were actually very good. Plus, it was a good calorie bargain. Also, look at the texture of the muffin below, even by eating one muffin already made us very full.
I added raisins just to give extra flavor, but it is optional. You can add other ingredients like chocolate chips and dried fruits too. The recipe required to toast some of the oats, and I did it, and I loved the smell of toast oats. So toasting the oats, although it might be a bit troublesome, is necessary to give extra flavor to the muffins.
As we loved the outcome of no flour, no sugar, and no butter muffins in this recipe, I surely will try other similar muffin recipes in the website too.
This recipe made 9 muffins
- 2 ½ cups rolled oats
- 2 tbsp rolled oats for muffin tops
- 3 large overripe bananas
- 2 eggs at room temperature, beaten
- 3/4 cup low fat milk at room temperature
- 2 tsp vanilla essence
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 30 gr raisins (optional)
- 1 tsp cinnamon
- Preheat oven to 170 Celsius
- Line muffin tray with muffin wrappers
- Place 1.5 cups rolled oats on a baking sheet and toast until lightly browned for 6 minutes, stir once after 4 minutes. Let them cool to room temperature
- Preheat oven to 200 Celsius
- Place 1.5 cups of toasted oats in a blender and process until they reach a rough and flour like consistency. Transfer to a bowl
- Add the other 1 cup of rolled oats (the ones not being toasted), baking soda, baking powder, salt, and ground cinnamon to the same bowl and mix until they are well combined with the toasted oats
- Place banana and milk in the blender and process until smooth and no banana lumps. Transfer to a different bowl
- Add eggs, milk, and vanilla to the banana and milk mixture and whisk until they are well combined
- Add dry ingredients to the wet ingredients and mix until just incorporated (lumps are fine, we don’t want to overmix). Allow these to sit for 10 minutes to soak the oats
- Add raisins and stir lightly
- Scoop into muffin wrappers (I made 9 muffins)
- Sprinkle the tops with rolled oats while pressing gently to make sure they stick nicely after the baking process is done
- Put into the oven and reduce the temperature to 180 Celsius
- Bake for about 20 -25 minutes or until a toothpick inserted in the center of a muffin comes out clean