We had some super brown bananas in the fridge leftover from the holidays. I can’t stand brown bananas (truth: Dave had to peel and put them in the mixing bowl for me because they make me gag) but I love banana muffins. And during these days where it’s too cold to go out, we need activities to help keep Leo entertained. He loves helping me bake, so we try to do that once or twice a week, generally after his naptime when he wakes up cranky and needs something to help him ease out of sleep. He’s really good at helping me pour ingredients in the bowl and now recognizes baking powder versus baking soda. A chef in the making!
Anyhow, I had a recipe for banana muffins, but it called for three bananas and I only had two. Plus I had just shelled two pomegranates and I really wanted to see how they would taste baked, rather than just on salads or eaten straight up. These muffins were born and they are delicious. Super soft and a little sweet. Hope you enjoy them!
Banana Pomegranate Muffins (gluten free)
- 1 1/2c. oat flour
- 1/2c. rolled oats
- 1t. baking powder
- 1t. baking soda
- 1/2t. salt
- 2 large bananas, mashed
- 3/4c. unsweetened applesauce
- 2/3c. sugar
- 1 egg
- 1/2c. pomegranate arils (or more if you wish)
In a large mixing bowl combine the bananas, applesauce, sugar, egg, vanilla, and cinnamon. I don’t measure vanilla or cinnamon and I’m admittedly a bit heavy handed with them, but I think you always need a little more than most baked goods call for! Add in the baking powder, soda, and salt and mix. Add the oats and flour and mix until just combined. Add the pomegranates and mix. Spoon into a greased muffin tin. Bake at 350 for 25 minutes. Makes 1 dozen.