Good Morning Banana Granola Muffins

a seedy oat-y breakfast treat

freshly baked muffins still in their tin

Based on my love for granola and having WAY too many overripe bananas around, this recipe was born. These muffins have a lot of texture, almost feel healthy for you and last for a number of days once baked. I make a batch and store them in a large cookie jar for the week. Based on my love of a very seedy granola and a really large amount of coriander*, I decided to riff on my former granola recipe. Just like my granola, to each their own! Feel free to switch up all the seeds and nuts to your liking. I am excited to try a version with pumpkin seeds and hazelnuts, or perhaps go even healthier with some flax. I have also experimented with all whole wheat and even partial oat flour. I recommend raiding the pantry and seeing what extras are lying around. These are pretty easy to put once you gather and scale; they are a simple mix wet into dry and bake.

*it imparts a “fruit loopy” flavor - I swear!

in the hands of my mother: the banana muffin.

GRANOLA BANANA MUFFIN RECIPE:

makes: 12 large muffins or 18 smaller ones

2 large eggs

375g bananas (about 4 )

210g light brown sugar (1 cup)

120 ml olive oil (1/2 cup)

60 ml sour cream or yogurt (greek or whole) (1/4 cup)

2 tsp vanilla extract

1 1/4 tsp baking powder

3/4 tsp kosher salt

1/2 tsp baking soda

125g whole wheat flour

100g all purpose flour

add ins:

50 g whole rolled oats

50g walnuts roughly chopped and toasted

2 TAB poppy seeds toasted

2 TAB sesame toasted

1/8 tsp ground cinnamon

1/8 tsp ground ginger

1/4 tsp ground cardamon

1 tablespoon crushed coriander toasted

Preheat the oven to 375 F. Do something to your muffin tin ( either line with muffin liners or olive oil the tin.)

In a large bowl: whisk to smash the bananas until a mushy pulp. (I freeze my bananas when they get too ripe and once I get 4 - I usually make a recipe.) Add sugar, eggs, yogurt, olive oil, vanilla extract and whisk thoroughly into the bananas. In a seperate bowl, add the rest of the ingredients: baking powder, salt, baking soda, all purpose and whole wheat flour, spices (ginger, cardamom, cinnamon and coriander) and all the seeds, nuts and oats: sesame, poppy, oat and walnut. Whisk all dried and fold into the wets until combined. Scoop batter into muffin tins.

If you would like: add a few un-toasted poppy, sesame and oats to the top of the muffin before baking for an added crunch. Bake for 20 -24 minutes depending on the muffin tin size. Rotate half way through. I enjoy these muffins less hot… I feel like they taste more granola-y!