The first week of school has come to an end and being home it’s been really slow here at home. If I were at work, I’d be in bed by 8 up by 6 and always on the go. With Emilia around I need to start thinking about snacks I can prep ahead of time, freeze and then grab on the go.
My nieces came over on the weekend and after hearing all about their first week I thought they might want an extra snack for school as well. They are a big fan of my blueberry muffins and thought I would tweak my recipe and create these banana oat muffins instead.
Now if I were teaching, by recess time if I don’t have a snack, I will have inhaled my lunch for sure. I always need something in between to keep me from devouring more food than I should. Usually a muffin or yogurt will keep me until the lunch bell rings.
Being an Italian-Canadian, it becomes second nature that I want to make things in abundance and freeze them for a later date. This recipe makes about 2 dozen muffins which is great if you’re prepping for school lunches. Just freeze the extra muffins you don’t eat right away and when time is limited, pop one out and you’re good to go!
If I am home I like to pop one in the toaster oven and it’s just like it came out of the oven!
It’s always great to have more homemade goods at your disposal, especially during the winter months where my appetite just soars (gotta stay warm somehow!) knowing it’s healthier than the store bought ones keeps my mind at ease.
Banana Oat Muffins
Serves: approx. 2 dozen
- 2 eggs
- 2 cups of whole wheat flour
- 1/2 cup of organic cane sugar
- 2 cups of organic rolled oats
- 2 cups of buttermilk
- 3 ripe bananas (mashed)
- 1 teaspoon of ground nutmeg
- 2 teaspoons of ground organic cinnamon
- 2 teaspoons of salt
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1/2 cup of canola oil
- Combine oats and buttermilk. Allow the oats to absorb the milk (approx. 20 minutes)
- Preheat oven to 400 degrees.
- Combine egg, sugar and oil.
- Add wet mixture to oat mixture.
- Sift flour, salt, baking soda and baking powder and combine with wet mixture.
- Add the mashed bananas and mix until fully combined.
- Add batter into muffin pan (lined with baking cups) and place in the oven.
- Bake for about 15-20 minutes (until they are golden brown, my oven took about 18 minutes).
- Let cool for 10 minutes.