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Multigrain Oatmeal Banana Muffins

Banana breads and banana muffins are one of the best ways to use up bananas that are getting a little too ripe!  I wanted to use my bananas to create a new banana muffin recipe.  I truthfully don't make muffins enough around here.  They're easy, portable little energy bites if you make them the right way!

I wanted to try to make this one without wheat flour.  I did end up using wheat germ, because it was in my line of sight when I was gathering ingredients for these!  Yes, that's how I cook sometimes.  If something catches my eye, I just throw it in.

The key to this recipe is  to use a food processor to create a "flour" out of all the ingredients.

 My muffins are pictured with quinoa in them, but if you value your teeth, I suggest you leave them out.  I kid!  They weren't actually that bad, but they didn't get ground into a flour the way I would have liked and didn't cook as well as everything else.  They were a little crunchier than I would have liked inside a muffin.  Since I only used 1 Tablespoon of Quinoa anyway, I'm just omitting it from this recipe!  It would probably be better to try to come up with a muffin recipe with cooked quinoa, or at least pre-soaked quinoa.  So next time, I'm going to try that.

The muffins were the perfect amount of sweetness thanks to the bananas, the Truvia baking blend and just a hint of cinnamon.  This recipe makes 12 regular sized muffins.

Ingredients:
1 + 1/2 cup old-fashioned oatmeal, divided
1/4 cup quick-cook brown rice
1 Tbsp. sunflower seeds
1/4 cup wheat germ
1 Tbsp. ground flax seed
1 tsp. salt
1 tsp. baking powder
1/4 cup Truvia baking blend
1/3 cup olive oil
2 ripe bananas
1 egg
1 tsp. vanilla extract
1/4 teaspoon cinnamon

Directions
Place 1 cup of oatmeal, 1/4 cup quick-cook brown rice, sunflower seeds, wheat germ and ground flax seed in bowl of food processor.  Process for one minute.  Then pulse for a couple more seconds until it looks like a coarse flour.  Pour the oatmeal mixture into a bowl and add the 1/2 cup of unprocessed oatmeal, salt, baking powder and Truvia baking blend.

In a separate bowl, combine olive oil and banana and mash together until smooth. Add the egg, vanilla extract and cinnamon and combine until thoroughly mixed.  Add the dry ingredients into the wet ingredients and mix until combined.  Preheat oven to 350 degrees.  Let muffin batter sit for 10 minutes before filling muffin cups.


Either grease or spray muffin pan or use muffin liners.

Bake in an oven that has been preheated to 350 degrees for about 17 - 19 minutes.  The muffin will spring back when touched and a cake tester will come out clean.  Mine took 19 minutes, but all ovens vary. 

Have you ever tried to create your own "flours" with a food processor?  What's your favorite banana muffin recipe?

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