Banana Oat Muffins
Guys – Mornings are Hard! There are so many things to do and deadlines to make and people to get ready and jobs and school to get to… so I think that Muffins make Mornings Merrier!
We love Muffins! I try to make muffins on a weekly basis. I find that If I spend 30-45 minutes making muffins on a Sunday, it makes my morning & Mr. Chef’s morning go that much easier. Now, if you have more people enjoying muffins in your house (as you can tell, Baby Chef is really enjoying the muffins) – then you may find yourself baking muffins more than just once a week. I find that I’d rather spend the time baking the muffins then finding myself reaching for some other “garbage” in the morning as I walk out the door! I usually eat my muffin (after popping it out of the silicone liner and giving it a quick warm-up in the toaster oven) with my coffee (as I drive to work) and then have my yogurt or banana or some other part of my breakfast once I get to school.
These muffins I am sharing with you today have some whole wheat flour and oats to give them some more staying power and a bit more of a healthy kick to them than some other muffins you may find. There is some added sugar – but a little bit sugar isn’t that bad of a thing. I do have other go-to recipes that I make on a regular basis that have an even lower sugar content if that is what you’re looking for (soon).
- 1 cup Whole Wheat Flour
- 1/2 cup White Flour
- 3/4 cup Old Fashioned Oats
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 3 + mashed bananas
- 2/3 cup brown sugar
- 1/3 cup coconut oil (or oil/butter of your choice)
- 1 egg
- 1 tsp vanilla
- Pre-heat oven to 400 degrees farenheit. Grease a 12-opening standard size muffin pan OR line each cup with a liner (silicone or paper)
- Mix all dry ingredients together in a bowl
- Beat your egg lightly, then add in your (softened) oil and other wet ingredients in a separate bowl.
- Add your wet ingredients to your dry ingredients. Fold – but do not overmix.
- Scoop your batter into your prepared muffin tins.
- Place into preheated oven. Bake for at least 20 minutes (could take up to 25 – mine were perfect with a clean toothpick and dark brown tops at 21 minutes)
- Enjoy while warm or allow to cool and store in a loosely covered container in the fridge and toast up a muffin in the morning!
* P.S. – you NEED to get silicone muffin liners -..SO much more environmentally friendly, no added grease to the pans, & super easy for EVERYONE to eat them!
And I leave you with this, Today’s Question of the Day… What is your trick to make mornings merrier?