I've been slacking! I know that I haven't posted anything in quite a while, but I'm back.
I decided to take a small break over the Thanksgiving holiday to recharge. Boy did I need that! It seems like work is in full swing more than usual now, plus being in a new home, and new routine, with the addition of all the holiday stuff to do I felt exhausted. I'm sure you know the feeling. So a much needed break was in order.
How was everyone's Thanksgiving? Did you get enough turkey? I've still been cooking up a storm. I have so many dishes to bring you over the next couple of weeks. All tasty and comforting. So while I may have been slacking in my posts today's dish is not slacking on the flavor!
I've been cooking a lot of muffins lately. My weakness, I know. But don't you just love them? This muffins uses your over-ripened banana that you have hanging around, plus I threw in some oats for a healthy dose. What a great combination. I found the idea on Pinterest (of course...) where they made mini muffins with the bananas and oat combination. I knew I had to make them, but since I like big, sock-it-to-me muffins I adapted the recipe to suit my taste.
Imagine piping hot muffins filled with the aroma of bananas and cinnamon. One bite and you notice the texture is a little more crumbly, with subtle hints of earthiness. Pure Heaven!
Again these are easy to whip up on a weekend morning. I made a small batch, enough for a family, but you can double this and have 12 muffins if you choose. Remember they freeze perfectly and are great grab and go breakfasts!
So no more slacking for me....watch out for more exciting recipes to come!
Enjoy!
Banana Oat Muffins
serves 6
adapted from Aberdeen's Kitchen
3/4 cup flour
1/2 cup oats
1/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1 large egg, beaten
1/2 + 2 Tablespoons cup 2% milk
1/4 cup vegetable oil
1teaspoon vanilla extract
I decided to take a small break over the Thanksgiving holiday to recharge. Boy did I need that! It seems like work is in full swing more than usual now, plus being in a new home, and new routine, with the addition of all the holiday stuff to do I felt exhausted. I'm sure you know the feeling. So a much needed break was in order.
How was everyone's Thanksgiving? Did you get enough turkey? I've still been cooking up a storm. I have so many dishes to bring you over the next couple of weeks. All tasty and comforting. So while I may have been slacking in my posts today's dish is not slacking on the flavor!
BANANA OAT MUFFINS
I've been cooking a lot of muffins lately. My weakness, I know. But don't you just love them? This muffins uses your over-ripened banana that you have hanging around, plus I threw in some oats for a healthy dose. What a great combination. I found the idea on Pinterest (of course...) where they made mini muffins with the bananas and oat combination. I knew I had to make them, but since I like big, sock-it-to-me muffins I adapted the recipe to suit my taste.
Imagine piping hot muffins filled with the aroma of bananas and cinnamon. One bite and you notice the texture is a little more crumbly, with subtle hints of earthiness. Pure Heaven!
Again these are easy to whip up on a weekend morning. I made a small batch, enough for a family, but you can double this and have 12 muffins if you choose. Remember they freeze perfectly and are great grab and go breakfasts!
So no more slacking for me....watch out for more exciting recipes to come!
Enjoy!
Banana Oat Muffins
serves 6
adapted from Aberdeen's Kitchen
3/4 cup flour
1/2 cup oats
1/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1 large egg, beaten
1/2 + 2 Tablespoons cup 2% milk
1/4 cup vegetable oil
1teaspoon vanilla extract
1 bananas, mashed
Scoop the batter into the muffin tins filling most of the way to the top. Cook for 18-20 minutes or until done and golden brown. Remove pan from the oven and allow to cool 5 minutes. Remove muffins from the pan and place on a wire rack to cool.
Preheat oven to 400 F and spray a 6 cup muffin tin with cooking spray.
In a large mixing bowl, combine flour, sugar, oats, baking soda, baking powder, cinnamon and salt. Whisk to combine. In a medium bowl, add egg and whisk. Add milk, oil, and vanilla, and whisk together Add the mashed bananas to the egg mixture and stir until completely mixed.
Add the we ingredients to the dry and stir just until combined. Do not overmix.
Scoop the batter into the muffin tins filling most of the way to the top. Cook for 18-20 minutes or until done and golden brown. Remove pan from the oven and allow to cool 5 minutes. Remove muffins from the pan and place on a wire rack to cool.
