Healthy Banana Oatmeal Muffins
These muffins are a great on-the-go breakfast or a healthy afternoon snack if you are like us and need something to bridge the gap between lunch and dinner. They are easy to make and can be adapted using different ingredients. You could, for instance, add shredded apples or frozen berries. Eat these with some peanut butter if you are feeling extra hungry.
Ingredients:
(makes 12 muffins)
350g old fashioned oats, divided in half
370ml milk (of any kind)
2-3 ripe bananas, mashed
2 organic eggs
2 tsp baking powder
1.5 tsp ground cinnamon
½ tsp salt
½ tsp nutmeg, freshly grated
1 tbsp maple syrup
Optional: chocolate chips and/or nuts of your preference
Special Equipment Needed:
12 piece muffin tin
Instructions:
Preheat your oven to 175°C on conventional heat
Grease a muffin tin with butter or alternatively use muffin cups
We like to toast half of the oats. This is entirely optional, but toasting them for a few minutes in a dry pan over medium high heat, brings out a nice flavor.
In a bowl, combine the dry ingredients: oats, baking powder, cinnamon powder, salt, and nutmeg.
Use a separate bowl to combine the wet ingredients: milk, eggs, maple syrup, and the mashed bananas.
Add the wet ingredients to the dry ingredients and stir to combine. The mixture will be quite moist.
Evenly fill each muffin mould in the tin.
Optional: Top each muffin with a sprinkling of chocolate chips or nuts of your choice. We like to use chopped pecans.
Bake in the oven for around 20-25 minutes until fully set. Insert a wooden skewer or toothpick into the thickest part of a muffin to test. If it comes out mostly dry, your muffins are ready.
Remove from the oven and let cool in the muffin tin for at least 30 minutes before digging in.
Enjoy!
