Oatmeal Muffins
Oatmeal Muffins
Ingredients
- 2 ½ cups old-fashioned oats ( 1.5 cups ground, 1 cup whole)
- 2 Tbsp old-fashioned oats for muffin tops
- 2-3 large overripe bananas (1 cup mashed or or 1 cup applesauce)
- 2 large eggs lightly beaten
- 1/3 cup honey
- 3/4 cup milk
- 2 tsp real vanilla
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- muffin tin
Instructions
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Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step, however the toasting adds flavor!)
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Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp
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Turn oven heat up to 350 degrees.
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Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
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Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
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Add eggs, honey, milk and vanilla. Mix to combine.
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Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
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Optional: Fold in approximately 1/2 c fruit, raisins or nuts.
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Scoop into muffin tin, lined with muffin wrappers (makes 14 muffins).
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Sprinkle muffin tops with the 2 Tbsp of reserved oats, press lightly to make sure they stick.
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Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.
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