It’s that time of year again. Time to stop eating chocolate chip cookies for breakfast.
It’s no secret that I love a good muffin, mostly because they’re a good excuse to eat something that tastes like cake for breakfast. These muffins aren’t those muffins, but still satisfying in their own way. The recipe originally came from Joy the Baker, but instead of blueberries I used three of one hundred ripe bananas that are overtaking my freezer. Next time, I would honestly include both blueberries and bananas to give them that extra little punch.
But honestly, these are solid as is, and great for a morning breakfast on the go, or toasted with peanut butter for an afternoon snack. Isn’t everything better with peanut butter?
PS – How cute is my new dish towel from my sister? Since I’ve never had a middle name, I’m taking full advantage of my new three letter monogram. I’m pretty much going to monogram everything I own ASAP.
Banana Oatmeal Muffins (adapted from Joy the Baker’s Oatmeal Blueberry Applesauce Muffins)
Makes 12-15 muffins
- 1 1/4 cups whole wheat flour
- 1 1/4 cups oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3/4 cup unsweetened applesauce
- 1/2 cup almond milk (Joy used buttermilk)
- 1/2 cup firmly packed brown sugar
- 1 tbsp canola oil
- 1/4 cup of egg beaters or one large egg slightly beaten
- 3 mashed bananas
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon and nutmeg. In a medium bowl combine applesauce, milk, sugar, oil, egg or egg beaters and mashed bananas. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fill muffin cups 2/3 full.
Bake for 15-17 minutes.