Oatmeal and banana muffins

Muffins de Avena y Plátano

  • 4 Peeled and chopped bananas
  • 1 cup of oatmeal
  • ¼ cup + 2 tablespoons of flour
  • 2 teaspoons of baking powder
  • ½ teaspoon of salt tea
  • ¼ teaspoon of cinnamon tea
  • ⅛ tablespoon of nutmeg tea
  • ½ cup whole milk
  • ¼ cup of Greek yogurt
  • 2 eggs
  • 5 tablespoons butter
  • 2-3 tablespoons of honey
  • 1 teaspoon of vanilla extract tea

For the cover

  • ⅓ cup of oatmeal
  • 1 tablespoon butter
  • 1 teaspoon of honey tea

Preheat the oven to 200 degrees. Cut the sliced bananas. Cover a baking sheet with aluminum foil and generously spray with non-stick cooking spray. Place the bananas on the baking sheet and bake for 5-10 minutes, turning once, and remove from the oven when the bananas are well browned on the outside. Transfer to a bowl and mash the bananas with a wooden spoon.

Divide the oats in a food processor until a flour is formed. This should give a little more than ¾ cup. Combine the oatmeal, wheat flour, baking powder, salt, cinnamon and nutmeg in a large bowl. Stir to combine.

In a separate bowl, mix whole milk, Greek yogurt, eggs, melted butter, vanilla and honey until smooth. Make a hole in the dry ingredients and add the liquid mixture. Stir until the dough is combined (if you shake too much during this step, the muffins can be very ligneous in consistency). Add the caramelized bananas to the mixture, stirring only 5 times more.