3 Ingredient Banana Oatmeal Muffins

• 2 medium overripe bananas ((mashed = 1 cup))
• 1 cup old fashioned oats (or 3/4 cup packed oat flour )
• 1/2 tsp baking powder (*make sure yours is fresh (6 months or less) or your muffins may not rise)
• 1 tbsp water ((optional but recommended) )
• 1 tsp vanilla extract
• 1 tbsp maple syrup (for sweeter muffins)
• 1/4 tsp salt salt
• 1/3-1/2 cup dark chocolate chips
• 1/2 cup blueberries
• 1/3-1/2 cup walnuts (chopped)

1. 1

   Pre-baking note: This recipe makes 3 large muffins or 5-6 small muffins. I personally think they are better as large muffins. You can easily double or triple this recipe, depending on how many bananas you have at home!Preheat oven to 350 F or 176 C.

2. 2

   Make your oat flour by adding your old fashioned oats to a food processor and blending for 1-2 minutes until a flour has formed.

3. 3

   In a medium mixing bowl, mash your bananas with the back of a fork until there are no large lumps. I recommend measuring to make sure you have 1 cup.

4. 4

   Add the oat flour and baking powder to the mashed bananas. (Optional: I recommend adding in 1 tbsp of water). Add in vanilla and 1/4 tsp salt if you at this time if you desire. If you want sweeter muffins, add in 1 tbsp of maple syrup.Mix until combined but do not overmix. Let the mixture sit for 5 minutes.

5. 5

   Fold in chocolate chips, blueberries, or walnuts (if desired- but highly recommended! These muffins are just subtly sweetness with no additions). You can also wait to add these ingredients until the batter is in the muffin pan. Sprinkle it on top and press the toppings into the batter with a spoon or your finger.

6. 6

   In a greased muffin pan, pour batter into 3 large muffin tins (or 5-6 small muffins)

7. 7

   Large muffins: Bake 20-22 minutes - or until golden brown on the edges and the toothpick comes out clean. Small muffins: Bake for 16-18 minutes until golden brown on the edges and a toothpick comes out clean.

8. 8

   Let muffins sit for 5 minutes before rimming the edges with a knife and removing from pan. Let cool for another 10 minutes on a cooling rack. FYI - These muffins are naturally very soft - they are not cakey like "classic" muffins!

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   Enjoy warm with some butter or jam.

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