Friday, 20 January 2012

Whole Wheat Banana Oatmeal muffins with Buttermilk

Now that hockey is in full swing, I needed a healthy snack to grab on our way out the door.  I played with a recipe today and came up with this.  They must be good, as I made 18 and there are only half left two hours later.



Whole Wheat Banana Oatmeal muffins with Buttermilk

  • 1 1/2 cups whole wheat flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 egg
  • 1 cup buttermilk (or 3/4 cup regular milk)
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 cup mashed bananas (about 4 medium sized, ripened)
  • 1 cup chocolate chips (optional)

In my kitchen Aid, I mixed the sugar, egg, oil, vanilla, and bananas until combined.  On the slowest setting: add in the oats, powder, soda, salt, cinnamon, and nutmeg.  Mix just until combined.  Add in (alternating) the flour and buttermilk just until combined.  DO NOT OVER MIX.

Fill lined muffin tins, 3/4's of the way full.

Bake in a pre heated 350 degree oven for 18-20 minutes.  Allow to completely cool on a wire rack.

Note:  I usually freeze them the same day I bake them and take them out when I need them.  They do not take long to defrost.