COOK: Banana Oat Muffins

KC loves granola bars for his work breakfasts, or a piece of The Best Banana Bread.  I've tried several different granola bar recipes but they either fall apart too easily in his lunch box, or are sticky and not great to eat at work.  So, I decided to see if I could combine the two for an easy to eat, yummy, and healthy breakfast on the go!  KC loved them, they are very moist, but he did say that some butter helps bring them "over the top!"

Banana Oat Muffins

Ingredients:

3 Bananas (mashed)

1 Cup Old Fashioned Oatmeal

2 Eggs 

1/2 Cup Milk

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 Cup Sugar

1 3/4 Cups Whole Wheat Flour

1/4 Unsalted Butter (melted)

Preparation:

(No need to use a mixer for this recipe, you don't want to over mix the batter because it'll keep your muffins from rising.)

Preheat oven to 375 degrees, spray or put muffin cups into a standard muffin tin.  (12 muffins)

In a large bowl mash your bananas, then add you oatmeal and mix well.  Add your eggs, milk, baking powder, baking soda, and salt.  Mix until everything is combined.  Mix in Sugar.

Add your flour, and then pour your butter on top, mix until everything is wet and you don't see any large lumps.  

Fill your prepared muffin tin, the filling should be almost to the top.  

Bake for 20-24 minutes.  Remove and let cool on a cold burner or baking rack for 10 minutes before removing, let them finish cooling on your baking rack.  

Store in zippy bags or an air tight container in your pantry or fridge.  

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