We had a full house last week, not to mention a complete roster of fun activities. Breakfast needed to be fast, filling and healthy. Here is one of my favorite recipes for those kinds of mornings. Full of potassium and fiber. Oh -- and if you make a couple of extra batches when you have the time, they freeze incredibly well and are easy to eat on the go if needed. Enjoy.
Banana Oatmeal Muffins
Ingredients
1 1/3 cup unbleached flour
3/4 cup old fashioned or steel cut oatmeal
1/3 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 beaten egg
3/4 cup banana, mashed (I always use 2 medium size bananas)
1/2 cup non-fat milk
1/4 cup canola oil
Directions
Preheat oven to 400 degrees. Use non-stick spray on a 12-cup muffin tin. (These muffins do not work well with paper linings).
In a medium bowl, combine egg, mashed banana, milk and canola oil. In a separate bowl, mix dry ingredients: flour, oatmeal, brown sugar, baking powder, cinnamon and salt. Add egg mixture to dry ingredients.
Spoon batter into prepared cups. Bake in a 400 degree oven for about 20 minutes or until golden brown. Cool slightly before serving. Cool completely before freezing.
