Oatmeal-Banana Muffins

Here's another delicious whole-grain, sugar-free recipe for you to try. If you remember from my post last year about oats, oats are really good for helping to lower your cholesterol levels and have been shown to boost immune system response, which is important this time of year with all the sickness going around. Our family loves these oatmeal-banana muffins and they are quick and easy to make. I hope you enjoy them too.



Oatmeal Banana Muffins
Printable Recipe

*Makes 12 muffins

INGREDIENTS:
1-1/2 Cups Quick Oats
1-1/4 Cup Whole Grain Flour (I like to use Wonder Flour or White Wheat Flour)
4 tsp. baking powder
1/4 tsp. salt
1 large ripe banana, peeled and mashed
3/4 Cup milk
1 egg, slightly beaten
1/2 Cup canola oil
2 Tbsp. honey

DIRECTIONS:
Preheat oven to 425 F. In a medium bowl combine quick oats, whole grain flour, baking powder and salt and mix well. In another bowl combine mashed banana, milk, egg, oil, and honey and mix to combine.  Make a well in the center of the dry ingredients and pour in the wet ingredients and stir lightly just until the dry ingredients are moistened. Do not over beat or your muffins will be tough and shot through with tunnels. Grease muffin pans or line with crinkly paper cupcake liners. Spoon in the batter until it is divided evenly between the 12 muffin tins. Bake at 425 F for 15 minutes or until the muffins are lightly browned and springy to the touch.

*Note: I like to make a double batch of these when I make them and freeze some for later. We reheat our frozen muffins in the microwave for 30 seconds and they are delicious.

Recipe Source: Adapted from a recipe in the book Eat Better, Live Better



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