These fabulously good-for-you muffins are dairy-free, butter-free, and oil-free! I could hardly believe it.
I got the recipe for these from the website of a local TV personality, Erin Ireland — who also happens to be a total foodie!
Not only that, but she’s totally nice, too.
When I e-mailed Erin not only did she reply quickly, but she actually seemed genuinely interested in some of my recipes. That totally struck me as down-to-earth, which is not what one might normally expect from a busy person on TV — I was really impressed!
Anyways, if you’re ever wanting for a guilt-free breakfast treat, look no further.
These muffins are easily adaptable (Erin used strawberries instead of papaya and pineapple, which is just what I had sitting around in my cupboard), so feel free to mix up the spices, fruit, or extracts to your liking.
Also, check out Erin’s website for lots more (much more sinful) muffin recipes!
Tropical Banana Oatmeal Muffins
*adapted from Erin Ireland
- 1 cup vanilla soy milk
- 1 teaspoon lemon juice
- 1 cup quick-cook oats
- 2 large very ripe bananas
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 heaping cup diced and dried papaya and pineapple
- 1/4 cup shredded coconut, for topping
Place the oats in a bowl. Cover the oats with vanilla soy milk and lemon juice, stir well, and then place the bowl in a cool place to soak for 1 hour.
After an hour, preheat your oven to 400°F (or 205°C). Grease and flour 9 cups of a 12-cup muffin tin.
Sift together the whole wheat flour, baking soda, baking powder, ground spices, and salt. Set aside.
In a large bowl, mash the ripe bananas with a fork until they’re completely smooth.
Add the brown sugar, egg, and vanilla and coconut extracts to the banana mush. Whisk until smooth and then stir in soaked oats.
Fold in the sifted flour mixture and stir until just combined. Fold in dried and diced tropical fruit.
Spoon the batter into the prepared muffin tin, filling each up all the way to the top. Sprinkle generously with shredded coconut.
Bake for approximately 20 minutes.
These super-moist muffins are definitely best eaten on the same day that they’re baked, although I imagine that they’d keep fairly well if frozen, too.
Normally I don’t butter my muffins, but since there’s absolutely no “bad” fat in these little treats, I felt that it wouldn’t hurt just this once. Yum!