This easy to make banana oatmeal recipe for breakfast muffins is great to be made in advance and stored. It is good as an on-the-go ready to grab breakfast for today’s fast paced lifestyle.
It is a healthy snack and great for packing for lunch both for yourself or the kids.
These moist delicious muffins are packed with healthy fibre and omega 3’s.
The muffin batter is easy to make.
For the best results to get moist muffins, mix the beaten liquid ingredients to the combined dry ingredients in a few swift strokes. The mixing should be held to a minimum.
The batter should not be mixed to the point of pouring, there may be a few lumps, just ignore them.
The reason for this is if the batter is beaten too long, the gluten in the flour will develop and toughen causing the muffins to be dry and hard.
You can put a few tablespoons of water in the oven with the muffins while they are baking to keep the muffins moist.
So why are we telling you all this?
It is because we are passionate about every recipe we share with you and want your cooking experience to be pleasurable.
Most of all we want you to enjoy and savor the foods
that you make.
Too many times muffins have a tendency to be dry, but this banana oatmeal recipe for breakfast muffins will not disappoint you.
Make them and take them on the go anytime.
Total Time: 45 minutes
Prep time: 20 minutes
Cook time: 25 minutes
Yield: 12 servings
2 medium very ripe bananas
1 cup natural applesauce
2/3 cup brown sugar
1 cup 2% fat free organic milk
1½ cups old fashion rolled oats
1½ cups all-purpose flour sifted
½ teaspoon baking soda
1 tablespoon baking powder
2 tablespoons ground flax seed
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
½ teaspoon salt
You will also need either a non-stick muffin pan or liner papers for the muffin pan.
1. Preheat your oven to 400˚ F.
2. In a medium sized bowl, beat the egg and cream with the brown sugar.
3. Mix in the fat free milk, natural applesauce and vanilla extract.
4. In a separate bowl, combine the dry ingredients together. Don’t leave any of the ingredients out. Start with the sifted flour then the rolled oats, ground flax seed, baking soda, baking powder, cinnamon and salt.
5. Next mash the 2 bananas very well with a fork.
6. Add the liquid ingredients to the dry ingredients. Remember just a few swift strokes, do not over mix.
7. Gently fold in the mashed bananas.
8. Spoon the batter into the muffins pan, fill about 2/3 full.
9. Bake for 25 minutes or until brown. Remember to place a few tablespoons of water in another pan in the oven to keep the muffins moist.
10. Let the baked muffins remain in the muffin pan a few minutes after leaving the oven, they will be easier to remove from the pan.
Tips: For a crunchy taste, you can add a ½ cup walnuts to this recipe.
You can substitute chia seeds for the flax seeds.
Instead of banana, you can substitute zucchini, carrots, blueberries, pineapple, apples or any of your favorite fruit.
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