Christmas baking is DONE.
Three days, three little one’s naps well spent. I guess that that last part is debatable. I enjoyed the baking day one and most of day 2. But today’s baking session was a little unwelcomed. If it weren’t for Mr. Prevention referring to himself as “The Sprinkle Master” and causing me non-stop laughs, I’d have probably just left my sugar cookies unfrosted.
So this year, I made a double batch of Buckeyes (because I’d be family-less if I didn’t), a double batch of Crock Pot Peanut Clusters (my favorite), a double batch of Mom’s Fantastic Holiday Fudge (because I’ve never made fudge before), a double batch of Peanut Butter Blossoms, and a batch and a half of Frosted Sugar Cookies.
I’ve successfully baked SO much that none of it really appeals to me.
I’ve got goodies going to several family Christmases, as well as work, hockey friends, neighbors, babysitters, daycare staff, and friends. Let’s just hope it doesn’t all end up on the floor of my garage like last year. Oh, the memories of that one…
So for those, like myself, who enjoy baking but have to limit the partaking, I love recipes like this one. It’s everything you love about Christmas with far less caloric damage. I enjoy these for breakfast or as a snack…they can even serve as dessert. They’re easy to make and make your home smell like a big’ol gingerbread house, too. They store well in the freezer so Christmas cheer and health can continue on into the new year!
- 1 cup over-ripe banana (about 3 medium)
- ½ cup molasses
- ½ cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 3 cups rolled oats
- 2 Tbsp flaxmeal
- 1½ tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
- ½ tsp cloves
- ¼ cup mini chocolate chips
- Preheat the oven to 350 degrees F. Mist a standard muffin tin with nonstick spray and set aside.
- In a large mixing bowl using the backside of a fork, mash the bananas. Add the molasses, almond milk, and vanilla; whish until well combined.
- Add the rest of the ingredients and stir will to combine, making sure all the oats are coated.
- Fill the muffins cups evenly and gently pack the oatmeal mixture into the bottom of each muffin well.
- Bake for 25 minutes or until golden brown. Allow to cool completely in the pan. Run a sharp knife around the sides of each muffin bite and gently remove.