Read. Eat. Repeat.

Big Little Lies: Banana Muffins

Big Little Lies: Banana Muffins

I started reading Liane Moriarty’s Big Little Lies in anticipation of summer. It takes place in a fictitious coastal town in Australia and the descriptions of the beach always make me think of warm weather and clear, blue water.

It’s one of those books that’s hard to put down because it’s both incredibly funny and a bit dark. I was surprised to find a fair number of recipe ideas, the first of which is one for banana muffins. The muffins are introduced when two of the main characters, Madeleine and Jane, get their kids together for a playdate. Jane brings banana muffins and Madeleine expounds on how impressed she that Jane manages to not only have all the ingredients required to make the muffins, but also a recipe that she follows…Suffice it to say that baking is not among Madeleine’s many notable skills and accomplishments.

I recently tried making these with pumpkin and adding in some cinnamon, nutmeg, and cloves, and they turned out really well so pumpkin will be my go-to substitute from now on. If you’re going for a vegan version, you can sub out the eggs for flax eggs, as described by the Minimalist Baker (who is clearly my spirit animal).


Ingredients

  • greek yogurt/pumpkin, 1 c
  • ripe bananas, 2
  • eggs/flax eggs, 2
  • instant oats, 2 c
  • brown sugar, 1/4 c
  • baking powder, 1 1/2 tsp
  • baking soda, 1/2 tsp
  • chocolate chips, 1/2 c (optional)
  • fresh/frozen blue berries, 1/2 c (optional)
  • almond milk, just a splash

Instructions

  1. Preheat the oven & grease/line a muffin tin

    Preheat the oven to 400°F and grease a muffin tin (I like to use Earth Balance in place of traditional butter) or line it with cupcake parchment.

  2. Combine all ingredients in a blender, sans berries & chips

    Add all of the ingredients, excepting the chocolate chips and blueberries if you’re using them, in a blender until a creamy batter results. I like to combine the bananas, yogurt/pumpkin, and eggs first with a little bit of almond milk then add in the dry ingredients slowly, otherwise my blender jams up a bit.
    Transfer the batter to a mixing bowl and add in the chips and berries if you’d like.

  3. Pour the batter

    Fill each compartment of the muffin tin about three-quarters of the way full with batter.

  4. Bake

    Bake the muffins for 15-20 min or until the muffin tops look golden and the muffins begin to pull away from the edges of the tin compartment.

Banana Oat Yogurt Muffins

April 15, 2017
: 12
: Easy Peasy

These banana muffins are flourless and absolutely incredible with chocolate chips or blueberries added in.

By:

Ingredients
  • greek yogurt/pumpkin, 1 c
  • eggs/flax eggs, 2
  • bananas, 2
  • oats, 2 c
  • brown sugar, 1/4 c
  • baking powder, 1 1/2 tsp
  • baking soda, 1/2 tsp
  • chocolate chips or blueberries or both, 1/2 c
Directions
  • Step 1 Preheat oven to 400°F (204°C).
  • Step 2 Grease or line a muffin tin.
  • Step 3 Excepting chocolate chips and/or blueberries, add all ingredients to a blender or food processor and blend until smooth
  • Step 4 If adding chips and/blueberries, transfer batter to a bowl and stir in ingredients by hand.
  • Step 5 Fill each cup of the muffin tin 3/4 of the way full with batter.
  • Step 6 Bake for ~15-20 min, muffins are done when a tooth pick can be inserted and removed cleanly.


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