I whipped up a new muffin recipe this week, Butterscotch Banana Muffins.
I know. I make a lot of muffins. Maybe an abnormal amount of muffins. But they are such a great food. They are easy to make. They freeze well. They transport well. They are perfect for a quick breakfast or grab and go snack. And I find them very forgiving and flexible when it comes to recipes, you can really get creative with them. I absolutely adore the flavor combo in these oatmeal butterscotch banana muffins.
This recipe is made entirely with oats, without any traditional flour. I have always been a big oats and oatmeal fan. I love the chewy texture and the slightly sweet nutty taste of oats. So when I make an oatmeal muffin or cookie, I want a lot of that oatmeal taste. These muffins totally deliver on that. Pairing them with butterscotch chips gives them the flavor of my favorite type of oatmeal cookie, the oatmeal scotchie. So delicious!
By replacing traditional flour with oats in these muffins (by using a mix of oats and oat flour made from grinding your oats), you take out the wheat.
Now there is some debate when it comes to the gluten free folks as to if oats are okay or not. Some say yes, some say no. The friends and family that I know that eat gluten free, eat gluten free oats (Bob’s Red Mill makes gluten free oats), so these fit the bill for them. However, if you are baking for someone who eats gluten free, make sure you always check ingredients with them. When it comes to food allergies or issues, it’s always better to be safe than sorry.
I based this recipe off of my Oatmeal Scotchie Muffin recipe. I altered it to replace the flour and also added in some bananas. They are not overwhelmed by the banana flavor though. If you aren’t a huge banana fan, you can cut back to one banana and add in an extra tablespoon of Greek yogurt, and I don’t think you will taste any banana. I do puree my bananas in my food processor whenever I make banana muffins or banana bread (or just mix well with my stand mixer) as I don’t love the texture of banana in recipes.
Butterscotch Banana Muffins
*To make gluten free: make sure to use oats that are specifically gluten free, as well as gluten free baking soda, corn starch and any mix ins.
*To make nut free: the recipe does not call for any ingredients that contain nuts, but you need to verify that each ingredient you use is actually nut free, and free from possible traces of nuts or cross contamination. Especially check your chips (chocolate, butterscotch) as brands very greatly. Vermont Nut Free is an option for nut free chips.
*When avoiding anything is your baking for health purposes, always make sure that YOU verify that YOUR ingredients are safe and meet your particular dietary requirements. Also, if you are baking for someone else with food allergies, sensitivities or special diets, make sure to consult with them (or their parent) regarding ingredients to verify if everything is “safe”. Food allergies are not to be messed with, and it is always better to check and double check versus assume. To state the obvious, I am not a doctor, and this is not medical advice.
If you love oats as much as I do, here are a few other recipes you can try…