Whole Wheat Banana Oatmeal Muffins
I usually experiment and bake up a batch of muffins on Sunday's. They’re a great and quick way to get something in my family's stomachs in the morning on our way to work and school. Plus, my daughter thinks they're cupcakes. I might have told her this as a way of enticing her to eat them ;)
Making muffins a little healthier is not exactly a new idea, but it IS a good one. If you can add nutritional value to something, without sacrificing taste, why wouldn’t you?
These can be prepped and baked in under 40 minutes, I'm sure you can find 40 minutes in your weekend to whip up a batch of yummy healthy muffins for the family right?
These muffins are made with whole wheat flour and are more dense than if you're using all purpose flour. The use of ripe bananas and maple syrup give these muffins the guilt-free sweetness we all crave for – plus, they’ll keep you full longer due to the added oatmeal to the batter.
Since whole wheat flour makes your baked goods denser and a lot heavier. I would suggest -to avoid ending up with dry, yucky muffins, start checking at about 18 minutes. You want the muffins to spring back when you lightly touch the tops.
2 cups whole wheat flour or a blend of all purpose and whole wheat
¼ cup oatmeal old fashioned, not quick oats
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
1 cup mashed ripe bananas about 2-3 large bananas
½ cup maple syrup
⅓ cup vegetable oil
¼ cup milk
1 tsp vanilla extract
Preheat oven to 350F.
Line muffin tins with liners, set aside.
Combine the dry ingredients in one bowl, the wet ingredients in another.
Add wet to dry, and mix until just combined, but don’t overmix. Mixture will be lumpy.
Divide mixture into 12 muffin cups.
Sprinkle with rolled oats (optional)
Bake muffins for 20 minutes. Start checking at about 18 minutes. As I said earlier, you want the muffins to spring back when you touch the tops!
Remove from oven, cool.