Monday, October 14, 2013

Banana-Oat-Whatever Muffins

Whenever there were overripe bananas at my house growing up, someone was bound to make up a batch of Cocoa Banana Muffins. These little guys were easy to make and froze well, not that we really needed to because they were eaten so quickly. And the ingredient list is pretty good, so I'm sure my mom felt okay about me taking 1 or 2 or 5 in my lunch box.

In my quest to eat less processed food, I remembered this recipe and thought how it would be better (and cheaper!) to stock the freezer with banana oat muffins instead of grabbing a packaged granola bar on the way to work. I started making changes, adding different flavors and reducing sugar. For the past year I've consistently had a batch of these Banana-Oat-Whatever Muffins in the freezer and, while they all come out a little differently, they never disappoint.

(all measurements are definitely approximate)
Mix together:
- 3 or 4 mashed over ripe bananas
- 1.5 c oats
- 1/2 c whole wheat flour
- 1/2 c sugar, if you're feeling it
- 1 T baking powder
- 1/2 T baking soda

Then add liquids:
- 1/2 c applesauce
- 1 egg (but I've done it without; it's fine!)
- splash vanilla
optional: 1/2 c milk

Mix until just combined, and go crazy adding whatever else you want!
- craisins or raisins
- chocolate chips or M&Ms
- coconut
- chia seeds
- nuts of any kind
- diced apple
- peanut butter
- avocado, mashed
- canned pumpkin
- cinnamon
- cocoa powder
- protein powder

Bake at 350' for about 20 minutes, or until a toothpick comes out clean. Yield is about 1 dozen muffins.

1 comment:

  1. I've started making these a lot again, too! The funny thing is that I didn't really like them back in the day. I like doing minis and regular so I have options to put in the kids' lunches.