Oatmeal Banana Muffins

The first snowfall of 2015 is gently filtering down this morning, covering the ground and trees in confectionary sugar white.  

From my perch at the kitchen island, I sip my coffee and look dreamily at the beautiful, serene scene outside and determine it’s definitely a morning that calls for a warm, friendly breakfast - without the confectionary sugar. 

I’m a fan of oatmeal, whether it’s a bowl of overnight oats sprinkled with fresh fruit or warm and drizzled with agave nectar for a little healthy sweetness. This morning, I’m taking oatmeal in a new direction by making muffins.

These oatmeal banana muffins are easy to make and put all the healthy benefits of oatmeal in your hands - literally. There's no flour or sugar added, just the natural sweetness of bananas.

Ingredients

3 ripe mashed bananas 

1/2 c. shredded coconut (optional)

1 tbsp Baking powder

3 cups rolled oats 

2 eggs

1 cup Vanilla Almond milk 

1 tsp vanilla extract

Directions

• Preheat oven to 375 degrees. 
• Beat the eggs in a small bowl then add in the almond milk and vanilla.
• In a separate bowl, mash the bananas (a fork works). Stir in the oats, coconut (optional) and baking powder.
• Slowly add the wet ingredients to the dry and combine to make a thick batter. 
• Spray a muffin pan with non-stick spray (or use muffins liners) and keep ready. I used a oversized tin that yields 6 muffins.
• Divide batter equally into cups and bake for 20-30 minutes until the edges start to brown and the muffins are firm to the touch. Be careful not to over-bake!
• Allow the muffins to cool completely so they turn out of the pan easily

Hubby and I are going to grab some more coffee and enjoy. 

We'll have to grab the hats, gloves and shovels soon enough.