Rachael Zarda

While we’re at home during quarantine and life is moving at a slower pace, I’ve loved seeing how others are using it to create special moments and memories with their families. We’re definitely enjoying the more simple joys in life around here–going for walks around the neighborhood, diving into a new book, baking something warm and comforting. I haven’t been baking or experimenting much in kitchen lately, so I’m grateful for this extra time to get back to creating in this way.

This recipe is simple, delicious, and fairly healthy, which is just what we need during this time, right?

 
INGREDIENTS:
⅓ cup melted oil (I used avocado, but olive or coconut work as well)
½ cup maple syrup or honey
2 eggs, room temperature
¼ cup unsweetened almond milk (you can use your choice of milk)
1 cup mashed ripe bananas (about 3 bananas)
1 tsp baking soda
1 ½ tsp vanilla extract
½ tsp cinnamon
½ tsp salt
1 ¾ cups unbleached all purpose flour
⅓ cup old-fashioned oats, plus more for sprinkling on top
½ cup of walnut pieces

INSTRUCTIONS:
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Use paper liners or grease the cups of your muffin tin with butter or non-stick cooking spray.

In a large bowl, beat the oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the almond milk and mashed bananas. Add the baking soda, vanilla extract, cinnamon, and salt.

In a separate bowl, mix together the flour, oats, and walnut pieces. Stir the dry ingredients into the wet mixture until thoroughly combined.

Divide the batter evenly between the muffin cups. Use additional oats and walnuts to sprinkle the top of each muffin. Bake for 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Place the muffin tin onto a rack to let cool. Enjoy warm with butter and extra sprinkle of cinnamon!