I've been working on some oatmeal muffins for quite some time. But I wasn't going to be happy with posting something until the kids approved it. The first batch was healthy, too healthy, and dry. The kids were not fans and Kyle and I weren't really either. I moistened them up a bit and we really liked them... but the kids still weren't crazy about them and I found half eaten muffins sitting in random spots that morning. That's the first sign... when they don't ask for another one, lol.
So this morning we attempted it again. I search for recipes then I change things around a bit to clean them up. Not wanting added sugar or flour. These were great. Personally I am not a fan of molasses but I substituted it with honey for the brown sugar. I could taste the molasses but others couldn't and the kids didn't' seem to mind because they devoured them up!
I used my blender to mix in most of the ingredients, minus the blueberries, half the oatmeal, and the baking soda. Otherwise it's a great dump and pour recipe!
2 1/2 cups old fashioned oats, divided (place 1 cup in blender with other ingredients, use 1 1/2 cups in bowl so muffins have an oatmeal flake texture)
2 ripe bananas
3/4 cup honey or pure maple syrup
1 Tbsp dark molasses (you could half this if you're not a fan of molasses like myself)
1 tsp vanilla extract
1 tsp baking powder
1 cup blueberries (fresh or frozen, thawed)
Preheat oven to 400°F and spray muffin tin
Place first six ingredients in blender and blend until smooth.
In separate bowl put 1 1/2 cup oats, 1 tsp baking powder, & 1 cup blueberries. Add in mixture from blender and stir to combine. Evenly separate into muffin tin and cook for 20 minutes. Allow to cool for 10 or so minutes.
1 muffin = 1 yellow AND 1 purple
Emma was excited for the new muffins however everything is a "cookie" when it involves oatmeal and sweeteners. :-P
Yummy! I didn't blend all the oatmeal in the blender because I wanted to oatmeal look in the finished muffins. Goal achieved!
Post a Comment