Breakfast Banana Muffins
We don't always want a big breakfast, do we?
Actually, most of the time I loathe the thought of making breakfast so I usually just make a cappuccino instead.
If it's quick, healthy, and easy to start my day with, I'm in.
I usually make bread when the bananas start speckling so as not to waste them, but we have family visiting this weekend and I thought it'd be nice to have easy to grab bites so I went with muffins. I adapted this recipe from the Cookie and Kate blog you can visit here.
Here are the ingredients for my altered version-
1/3 cup neutral oil
1/2 cup maple syrup
2 ripe bananas mashed (I just squeeze it in my hands, I love squishy textures, lol)
1/4 cup milk
1 tsp baking soda
1 tsp almond extract
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 3/4 cup whole wheat flour
1/3 cup oats
1 tsp brown sugar (for sprinkling)
In a preheated oven of 325 F, mix all the ingredients but the flour, oats, and sugar. I use a Kitchen Aid Mixer but you can mix in a bowl with a wooden spoon if you don't have one. Once combined well, slowly add the flour. Then fold in the oats reserving a little to top off. I poured mine into paper muffin cups but greased muffin tins work too. Top with remaining oats, a sprinkle of brown sugar, and bake for 25 mns.
Note: my oats already had pumpkin seeds and dried cranberries in them, but feel free to add whatever you like. Sliced almonds, raisins, pistachios, and walnuts would also be delish.
Place on a cooling rack when done. Use a toothpick to check it comes out clean if you aren't sure they're ready.
They can sit out for a couple of days, covered. In the fridge a week, or in the freezer using a freezer bag even longer. Enjoy!