Banana Oatmeal Muffins

SWAPS & SUBSTITUTIONS 

Let’s talk swaps and substitutions!

• Bananas – Make sure to select ripe (spotted and very yellow) bananas, or your banana bread will not be very sweet! The more yellow the bananas, the sweeter they are! Also, make sure to measure 2 cups of mashed banana.  Too much banana can result in banana muffins that seemingly didn’t bake all the way and is too wet/mushy. On the other hand, not enough bananas can make the bread seem not sweet enough or banana flavored enough!
• Eggs – You can substitute flax eggs here to make this recipe egg-free.
• Maple Syrup – you can substitute any LIQUID sweetener for maple syrup, such as honey or agave.  I know someone will ask about using something like monk fruit, erythritol, or other low-calorie options. I don’t use those very often in my baking for various reasons, so I’m not very familiar with them. If you try them, please let us know how they turned out in the comments!
• Unsweetened Vanilla Almond Milk – you can substitute any dairy or non-dairy milk here.  In a pinch, you could even use water.    
• Rolled Oats – Old fashion, quick-cooking, or rolled oats will work.  Steel-cut will probably not work. 
• Whole Wheat Pastry Flour – I would not substitute this flour unless it was with all-purpose white flour. This recipe was created with whole wheat pastry flour specifically.  If you want to use another flour, I suggest trying my almond flour banana bread or my oat flour banana muffins. 
• Cinnamon and Nutmeg – adjust to your taste preferences!
• Baking Powder & Baking Soda – do not omit.  

How to Store and Freeze Banana Oatmeal Muffins 

Store: On the counter for up to 48 hours.  In the refrigerator for up to a week.  

Freeze:  Freeze after completely cooling in a freezer-safe container for up to three months.  To defrost, let defrost in the refrigerator or the microwave.  

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