I have been consuming a disturbing amount of chocolate since the weekend. I’ve been sneaking it from the boy’s stash, too, lying to myself that it’s to lessen the amount he’ll have to eat but really knowing its because I’m a) a gluttonous pig b) lacking all will power and c) a terrible mother.
To make up for all of the above (and because I had some bananas sitting in the freezer waiting to be used), I decided to make some quasi-healthy banana oat muffins. And to quell the voices in my head telling me to chop up and throw a Lindt bunny or three into the mix, I sprinkled a few muffin tops with brown sugar and oats.
They turned out yummy. I think in the future I'd add berries, and if you're lucky enough to not be allergic to nuts, some of those might be good in them, too.
- 1 1/2 cups whole wheat flour
- 1 cup rolled oats
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 cup mashed bananas
- Combine flour, oats, sugar, baking powder, soda, and salt.
- In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
- Bake at 400 degrees F (205 degrees C) for 16 to 18 minutes.