Simple Whole Grain Bananas foster muffins

Simple Whole Grain Bananas foster muffins
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I love dessert. These bananas foster muffins are delicious and evoke all the flavors of the classic bananas foster dessert. They are perfect for a unique thing to bring to a breakfast or brunch or to have as a decadent snack. 

The sugar filled muffins you can get in packages at the store are full of sugar and synthetic preservatives. Making your own not only tastes better but you are in control of ingredients. You can use delicious but nutrient dense whole foods like oats, nuts, fruit, and spices. As in my Maple Pumpkin Oat muffin recipe, you will also not find sugar in this recipe. The maple syrup sweetens these muffins wonderfully. I love making a big batch of these and then popping a bunch in the freezer to grab and go as we please. Try these! I know you will love them as much as my family does. 

These bananas foster muffins are absolutely delicious.   They are great as is but I drizzled tahini over mine and is kicked them up another notch – try it!


Pre-heat the oven to 375

YOU WILL NEED: 

1 cup of old fashioned rolled oats 

1 cup of whole wheat (or almond flour if you need these to be GF)

Three very ripe bananas  

1 cup of cashew milk or other milk of choice ( I like tp use leftover pulp from my homemade coffee creamer

2 eggs (beaten)

1/4 cup maple syrup (you could also use honey here but I think the maple makes is more bananas fostery)

1/8 cup olive oil 

1 tsp rum extract  

2 t cinnamon

1 t baking powder 

1 t baking soda 

TO MAKE bananas foster muffins MUFFINS:

mash the bananas well with a fork in a large bowl

next in the same bowl, mix together the flour, oats, baking powder and soda, salt and spices

Then add the 2 eggs, cashew milk, mashed bananas, syrup, rum extract and extra virgin olive oil 

stir until well combined

Spoon the batter into muffin cups and bake at 375 for 18 to 20 minutes 

Makes 18-20 muffins

Let cool before tasting. Drizzle with tahini or peanut butter if desired

I hope you enjoyed this recipe, if you make these, please come back and tell me how you liked them!

TO FREEZE: 

Let the muffins cool completely. Put desired amount of muffins in a glass container or Ziplock Bag. 

TO REHEAT:

Pop one or two muffins in the microwave for 30 – 45 seconds whenever you want one.

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