Dollop
Banana oat muffins
Hearty, not-too-sweet muffins made with ripe bananas, oats and maple and no eggs or butter, and they freeze beautifully for grab-and-go mornings.
- 45 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $0.78 a serving
- 410 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount, and tomorrow’s breakfast is already done.
Ingredients
For 6 servings.
- 3 bananas, very ripe
- ¼ cup maple syrup
- ½ cup unsweetened soy milk
- 1⅛ cups rolled oats, divided
From your pantry
- ⅓ cup vegetable oil, plus a little for the tin
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
Each serving has about 410 calories, 7 g protein, 67 g carbs and 14 g fat, and costs about $0.78 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F. Line a 12-cup muffin tin with paper liners or brush the cups with a little oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Mash the bananas in a large bowl with a fork until smooth.
in the oil, maple syrup, brown sugar, soy milk and vanilla.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Add the flour, 1 cup oats, the baking soda, baking powder, salt and cinnamon and just until no dry flour shows.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Divide the batter among the cups and sprinkle the rest of the oats on top.
20 to 24 minutes, until domed and and a toothpick in the middle comes out clean.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 22 min
Cool in the tin 10 minutes, then move to a rack. They keep 3 days covered or 3 months in the freezer.
Timer: 10 min
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
