Friday Recipe: Banana Oatmeal Muffins
March 22, 2013
These banana nut muffins are easy to adapt to your tastes or dietary restrictions, and will help you stay focused as you brave the lingering chilly weather. Enjoy!
Daylight Savings Time has come and gone, but on some days spring still feels far away. In Chicago, where HSC’s office is located, we're still battling bone-chilling winds, snow and slush on the morning commute. To warm you up on a cold, late-winter day, banana oatmeal muffins from Roni at Green Lite Bites may be just the thing. They’re easy to adapt to different tastes and dietary restrictions, and the fiber and protein are filling enough to help kids stay focused as the school day begins.
Banana Oatmeal Muffins
(Makes 15 muffins)
3 ripe bananas, mashed (the more ripe, the better the mash)
1 cup vanilla almond milk (skim milk with a sprinkling of the natural sweetener of your choice is a fine substitute)
1 tbsp baking powder
3 cups old-fashioned or rolled oats
1 tsp vanilla extract
3 tbsp mini dark chocolate chips or blueberries
NOTE: For strict gluten-free diets, be sure to use gluten-free oats.
How to Make It:
- Preheat oven to 375 degrees.
- Mix all ingredients except the chocolate chips or berries together, and let sit while you prepare the muffin pans.
- Spray a muffin pan and/or liners with with non-stick spray.
- Stir the chocolate chips or berries into the oatmeal batter.
- Divide batter into 15 muffin cups. They should be just about filled.
- Bake 20-30 minutes. When ready, the edges will begin to brown and be firm to the touch.
- Remove and set on a rack to cool. The muffins may stick when hot but are removed easily when cooled.
Enjoy, and stay warm!