Tuesday, October 12, 2010
I'm getting back in the swing of things since the birth our new baby. Breakfasts have been lacking variety as I have tried to focus on having 6 kids + myself all dressed and ready to leave for school. Today I was up early enough to make boiled eggs, healthy banana-oat muffins, and fresh fruit. It was a welcome change from Cheerios!
Healthy Banana-Oat Muffins
Prep: 15 minutes
Bake: 18 minutes
Cool: 5 minutes
Stand: 5 minutes
• Nonstick cooking spray
• 1/2 cup white whole wheat flour or whole wheat flour
• 1/4 cup quick-cooking rolled oats
• 3 tablespoons packed brown sugar
• 2 tablespoons flax seed meal
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• Dash salt
• 1 small ripe banana, cut up (1/2 to 2/3 cup)
• 1/4 cup fat-free milk
• 2 tablespoons refrigerated or frozen egg product, thawed, or 1 egg white
• 1 tablespoon canola oil
Preheat oven to 400°F. Lightly coat six 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside.
In a medium bowl, stir together flour, oats, brown sugar, flax seed meal, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture; set aside.
In a blender, combine banana, milk, egg, and oil. Cover and blend until smooth. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full.
Bake for 18 to 20 minutes or until lightly browned. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.