Total Time
40mins
Prep 20 mins
Cook 20 mins

Adapted from Banana Bread. Went to the pantry and saw that I was out of whole wheat flour. Then I felt creative and wanted to add other things... This was the result. I still was planning to play with the receipt a bit more and add whole wheat flour or something, but the family liked these so much and ate them so fast, I changed my mind. Instead of rice flour I would think another flour would work fine, such as all-purpose, whole wheat, whole wheat pastry or other. I made these small and got 18 muffins, but I like them small. Then I can have two. ;)

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Mash the bananas and mix in the honey (or agave nectar), oil, applesauce and vanilla.
  3. In a separate bowl mix together the flours, baking soda, salt, flax meal and cinnamon.
  4. Mix together the wet and dry ingredients.
  5. Fold in the nuts and oats.
  6. Spoon into oiled muffin tins, filling about 2/3 full. Bake at 350 for 15-20 minutes. The flax meal makes these muffins turn out a very dark brown.
Most Helpful

5 5

Very nice flavor and lots of texture variation with the nuts, oats and flax seed meal. Turned out very moist with very little fat. I used agave nectar, which has a low glycemic level, which is good for us diabetics. Thanks for posting a keeper!

5 5

Delicious! I did make several changes though: Instead of banana, I used a 128ml jar of prune & oat baby food and, to compensate for the lower moisture, I added about 1/3 cup of buttermilk. I also omitted the cinnamon and used (a lot of) fresh ginger and used chunks of frozen peach instead of nuts. Thank you for sharing this recipe :)

5 5

Very moist, so much so that it took almost a 1/2 hour to bake b4 they were firm enough. Might try 375 next time. I used w.w. pastry flour and brown rice flour and honey. Even the asphalt workers liked them (they just finished paving our driveway). :)