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Banana Oatmeal Yogurt muffins

1/28/2014

1 Comment

 
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I love muffins. And so does my 1 year old daughter. Well, she will happily eat anything bread-like, so muffins are a great way of giving her some healthy nutrients while keeping her happy. I have been playing around with lots of different muffin recipes lately and am excited to share my results.
I rarely go to the grocery store specifically for ingredients for something I want to make, so I usually just tweak and make do with what I do have on hand.
This was my inspiration recipe that I tweaked tonight.
I had a lot of ripe bananas so I decided to double the recipe. Then I figured I would make two different kinds- nut and chocolate chip.
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Banana Nut Muffins
  • 1 ¼ cup quick cooking oats
  • 1 ½ cup whole wheat flour 
  • 1/2 cup whole milk yogurt
  • 1/2 cup coconut milk
  • 1/4 cup coconut sugar*
  • 1/4 cup brown sugar
  • 1/3 cup olive oil*
  • 2 large, really ripe bananas mashed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 lightly beaten egg
  • 1/2 teaspoon nutmeg
  • 1/2 cup chopped pecans and cashews
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
Banana Chocolate Chip Muffins
  • 1 ¼ cup quick cooking oats
  • 1 ½ cup whole wheat flour 
  • 1/2 cup whole milk yogurt
  • 1/2 cup coconut milk
  • 1/4 cup coconut sugar*
  • 1/4 cup brown sugar
  • 1/3 cup coconut oil (melted)*
  • 2 large, really ripe bananas mashed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 lightly beaten egg
  • 1/2 teaspoon nutmeg
  • 1/4 cup chocolate chips
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
*Really no reason in particular that I added in some coconut sugar, other than I had some that my mom had given me and was curious to try it. It is not as sweet as brown sugar, so I think it gives a lighter sweetness which is nice.
And the olive/coconut oil was more of an experiment to see if there was a major difference. I did not notice any big difference.
I had cashews and pecans that I was nearly out of, so they were perfect to combine, chop and throw in.
  1. Preheat oven to 400°
  2. Mix rolled oats, yogurt and milk together in a bowl. Let stand for 10 minutes.
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3.  Combine flour, salt, sugar, spices, baking powder and baking soda in a separate bowl.
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4. Add mashed banana, egg and oil to the rolled oat mixture and mix well.
5. Now add dry mixture to wet mixture and mix together well. Add in nuts / chocolate chips.
6. Fill greased or lined muffin cups 2/3 of the way. Bake for approximately 16-20 minutes.

I was ready for a doubled recipe of 24 muffins, but had extra batter, so this really yielded 30 muffins.

They turned out great! These freeze well and make an easy and quick on-the-go breakfast- just microwave for 30 seconds or less. 
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I decided to eat the healthy-ish chocolate chip muffin tonight after I put my baby to bed and hubby was working late. I decided to add to the "healthy" factor by making some homemade (EASY) hot chocolate! Inspired by this, but here was my twist:
2 tablespoons brown sugar
2 teaspoons cocoa
1 dash salt
1 cup coconut milk
1/4 teaspoon vanilla extract
Marshmallow
IT WAS DELISH!

Stay tuned for more healthy muffin twists...tasty spinach muffins coming soon!
1 Comment
Monty Bridges link
11/26/2020 08:37:36 pm

God blless

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