I haven’t posted a recipe in quite a while–probably due to the fact that since being pregnant and having Lucy I’ve hardly baked! Considering it used to be a weekly affair, I’ve definitely noticed the difference. But we are slowly starting to get back into a routine, especially now that Lucy is done with the constant hospital visits and doctors appointments.
This recipe is something that I’ve made and adapted for almost 10 years. The muffins are a staple in our house and are great for a quick breakfast on the go.
BANANA OATMEAL MUFFINS
|1 1/2 cups all-purpose flour
1 cup rolled oats
*OPTIONAL* 1/2 Cup Ground Flax
|1/2 cup white sugar**
2 teaspoons baking powder
1 teaspoon baking soda
|1/2 teaspoon salt
3/4 cup milk
|1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas
(**I sometimes substitute applesauce for sugar If you do that, use 1cup apple sauce, and decrease milk to 2/3 cup)
1. Combine flour, oats, sugar, baking powder, soda, and salt.
2. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
3. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes (or until golden brown)