Snacking, Travel

Whole Wheat Banana Oat Muffins

We are having a beautiful fall; however, it is almost winter in Wisconsin. The days are darker, colder and comfort food is on our minds.

This week we decided to make some healthy-ish breakfast muffins (always comforting) since we have a lot of activities. If the kids want to sleep in a little, these muffins allow them to eat in the car on the way to school + activities. And since I made them, I feel OK with that!

Prep time is about 10 minutes, then they bake for 18. If you want to get it all done in 1 batch, have two cupcake pans sprayed or lined and your oven at 350.

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Ingredients

  • 2 cups whole wheat flour – we like King Arthur
  • 1/4 cup old fashioned oats, not quick oats –  Quaker Oats are safe, but review the label
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 or 3 large bananas, peeled and mashed, lumpy is OK
  • 2 eggs
  • 1/2 cup of maple syrup
  • 1/3 cup of vegetable oil
  • 1/4 cup of milk
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350* and line your cupcake pans, or spray them with non-stick.
  2. Combine all the dry ingredients, and allthe wet ingreients in separate bowls.
  3. Mix the wet into the dry ingredients and stir well.
  4. Divide your mixture into your cupcake pan, about 3/4 of the way full.
  5. Bake for 18 minutes.

Enjoy! If you want to make them a little sweeter, you could mix 1/2 regular flour and 1/2 wheat flour and top them with a 1/2 cup of  1/4 cup cinnamon + 1/4 sugar mixture before they go into the oven.