Oatmeal Banana Muffins

It’s not uncommon for me to snore Mark out of our bedroom and to the basement where our guest bedroom is. I attempt to read on my Kindle before bed, but it never fails…after a few pages, my eyes are shutting down. Literally. I close my Kindle, put it on my night stand, and I’m fast asleep within seconds. Literally.

My husband is so jealous. I always tease that he may be the same way if he hadn’t slept through the night in 6 months!

Not only is nighttime a battle to stay awake, but the mornings are an unpredictable game of trying to capture every moment of sleep possible. Except I’m cursed and I’m usually up before my alarm and I bound out of bed, knowing I’m on borrowed time to get my hair and make-up done before a child or two are up for the day.

I’m not sure if it’s because of a cramped schedule due to her sleeping a bit later or what, but Shea has been terrible about eating breakfast as of late. She used to LOVE breakfast, but now she wants nothing beyond milk and her chewable vitamin. UGGGGH.

The compromise, I guess, is that she has snack at daycare by 9am. I had been on a yogurt kick forever. Or should I say she had been on a yogurt kick forever, but sometimes, it’s nice to change things up. A muffin is perfect for a change.

I’ve made this recipe a few times now. There’s really no better use of over-ripe bananas and I always have every ingredient on hand. They freeze great and taste great, and there’s nothing not to love about that!


Oatmeal Banana Muffins
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Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 1½ cups old fashioned oatmeal
  • 1¼ cups whole wheat pastry flour or white wheat flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • pinch ground nutmeg
  • ½ cup sugar
  • 3 ripe bananas, mashed
  • 1 egg
  • ¼ cup canola oil
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 375 degrees F. Mist a muffin tin with nonstick cooking spray or line with muffin liners.
  2. In a large bowl whisk together oats, flour, baking powder, baking soda, cinnamon, nutmeg, and sugar together.
  3. In a smaller bowl, mash the bananas against the sides of the bowls using the backside of a fork. To the bananas, add the egg, oil and vanilla; whisk until well-incorporated.
  4. Add wet ingredients to dry and mix under just combined.
  5. Scoops batter into each of 12 muffin wells. Bake for 20-24 minutes or until tops are golden.
Notes
Recipe slightly adapted from Beyond the Chicken Coop, originally from Mad about Muffins
Nutrition Information
Serving size: 1 muffin Calories: 226 Fat: 10.8 Carbohydrates: 30.8 Sugar: 11.8 Sodium: 243 Fiber: 3.1 Protein: 2.0 Cholesterol: 15
Be well,

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