Banana-Oat Muffins - The Perfect Portable Breakfast

I found this recipe while searching for a way to use up some about to die bananas. While I was a little concerned they would be heavy given the oats and whole wheat flour, the turned out really moist. I wrapped pairs of muffins in plastic wrap in a ziploc and froze them. I then defrosted a set overnight and microwaved them for 30 seconds at work the next day. Combined with a piece of fruit and yogurt it was a great breakfast that kept me full until a late lunch.




Source: Slightly adapted from Health Magazine recipe on myrecipes.com

Ingredients
3 ripe bananas
2 tablespoons canola oil
1 egg
1/2 cup fat-free milk
3/4 teaspoon vanilla extract
2/3 cup whole wheat flour
1/2 cup regular oats
1/4 cup sugar
1 3/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Preheat oven to 375 degrees. Mash bananas and mix with canola oil, egg, milk and vanilla. Add the remaining ingredients and mix until just combined (the recipe say to combine in a separate bowl and then combine, but I just mixed them all in the same bowl just making sure the baking powder was well mixed). Spray muffin tin with Pam and fill with 1/3 cup batter (will be filled to top). Bake until pick comes out of center clean (around 16+ minutes).

The original recipe says this makes 9 muffins but with the extra banana I added it stretched to 12 muffins.

ENJOY!