Saturday, February 14, 2015

Banana Oat Muffins

Easy, tasty muffins, delicious to eat and are good for you too! Packed full of goodness, you don't need to feel guilty eating these. Perfect with a cup of hot coffee for breakfast, or pack and wrap for an on-the-go treat. They also freeze well, which is an added bonus.

I used several "better for you" ingredients in these to include organic banana's and organic white wheat flour (you'd  never know it wasn't all-purpose flour). Of course if you want to make them even healthier, you can use applesauce instead of the vegetable oil and organic coconut palm sugar for the white sugar.

1 1/2 cups white winter wheat or all-purpose flour 
1 cup rolled oats
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 tsp vanilla extract
1 cup mashed bananas (about 2 bananas)
Cinnamon-Sugar to dust over top (optional)

Preheat oven to 400 degrees.

Combine flour, oats, sugar, baking powder, soda, and salt in a small bowl; set aside.

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. Dust tops with cinnamon-sugar if desired.

Bake for 18 to 20 minutes.


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