A pantry staple, healthy yet delicious recipe to have on hand for busy mornings. They’re a quick, hearty and filling option for breakfast, snacks or brown bag lunches.
I’m always looking for healthy, fiber-filled snacks to keep the family full during our long active days. And anything that can come out of my pantry — is a good thing on busy days!
There are a great basic recipe you can tweak with the spices you love.
2 cups flour
1 cup old fashioned oats
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup banana, mashed (I always use 2 medium size bananas)
1/2 cup non-fat milk
1/4 cup canola oil
Preheat oven to 400 degrees. Use non-stick spray to prepare a 12-cup muffin tin. (These muffins do not work well with paper linings).
In a medium bowl, combine eggs, mashed banana, milk and canola oil. In a separate bowl, mix dry ingredients: flour, oatmeal, brown sugar, baking powder, baking soda, cinnamon and salt. Add egg mixture to dry ingredients.
Spoon batter into prepared cups. (I love my cookie scoop to portion out the batter into the cups).
Bake in a 400 degree oven for about 20 minutes or until golden brown. Cool slightly before serving. Cool completely before freezing.
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