Banana’s are one of the most widely consumed fruits in the world for good reason! This funny looking yellow fruit is packed with nutrition. The health benefits of consuming bananas include lowering risks of cancer and asthma, lowering blood pressure, improving heart health and promoting digestive regularity.
Bananas are available year-round unlike other fruits. What’s great is that like apple sauce, ripe mashed bananas can be used in baked goods to replace oil or butter. Mashed bananas give baked items a moist, naturally sweet flavor. For a quick banana tip, when I have bananas that aren’t looking their freshest, but I don’t have time to bake, I throw my bananas in the freezer to use for future baking or smoothies.
After a fun day picking fruit in the orchard, I was anxious to use my juicy nectarines and what better way than to pair nectarines with my frozen bananas to whip up muffins to be used for grab & go breakfast during the work week. Seriously delicious and nutritious. Your kitchen will smell AMAZING and you’ll feel prepared for the week with a healthy snack.
….it’s okay, you’re welcome 🙂
Oatmeal Banana-Nectarine Muffins
1¼ cup flour (I use Bob’s Red Mill GF flour)
¾ cup old fashioned oats
1 teaspoon baking soda
¼ teaspoon salt
½ cup all natural maple syrup
¾ cup vegetable oil
2 bananas, mashed (defrosted if previously frozen)
1 pound nectarines chopped
1/2 cup raisins (optional)
½ teaspoon cinnamon
Preheat oven to 350° F.
Combine maple syrup, vegetable oil and mashed bananas together in a large bowl.
Add the flour, oats, baking soda, salt, cinnamon and nectarine pieces and gently fold together until just mixed.
Pour into muffin tin (greased or into muffin wrappers)
Bake for 25-30 minutes.