Fresh Milled Grain Banana Muffins/Bread

Fresh Milled Grain Banana Muffins/Bread

These banana muffins are a favorite in our house. Our favorite way to eat them is warm with butter. The flavor of the bananas combined with the texture from the oats and the sweetness of the maple syrup makes for the best muffins your taste buds will ever encounter. This recipe makes breakfast or a mid-day snack made eas.

  • 1/3 cup extra-virgin olive oil
  • 1/2 cup maple syrup
  • 2 eggs
  • 4 mashed ripe bananas*
  • 1/4 cup water
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, plus more for sprinkling on top
  • 1 3/4 cups soft white milled grain
  • 1/3 cup old-fashioned oats, plus more for sprinkling on top
  • 1 teaspoon raw cane sugar
  • optional: chocolate chips 

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit. Line a muffin pan with baking cups, or grease muffin pan or bread pan with butter.
  2. In a large bowl, beat the olive oil and maple syrup together, then add the eggs. Once well mixed add the mashed bananas and water. Add the baking soda, vanilla extract, salt, and cinnamon.
  3. Add milled grain and oats and mix until combined. If you would like to add chocolate chips, do so now.
  4. With an 1/4 cup, scoop batter into baking cups for muffins. If you are making banana bread pour batter into the buttered bread pan. Sprinkle a pinch of oats as well as sugar on top of the muffins or bread. 
  5. Bake muffins (or bread) for 22 to 25 minutes, or until an inserted butter knife comes out clean. Let muffins (or bread) cool for 3 minutes or until cool enough to touch. Enjoy for up to 2 days on the counter or in the freezer for up to 3 months.

* The more ripe the banana the better, as these bananas ripen the sugar content increases and it is easier to mash. Whenever our family has ripened bananas we put them in the freezer, then when we want to make muffins we allow them to thaw at room temperature for at least 2 hours before we need them.

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