One out of three of the boys begins school this week. As much as I dread saying goodbye to the lazy days of summer, I am definitely ready to get back to my routine and have a quiet house! Back to school means back to the morning grind so quick, healthy breakfasts on the go are a must. Muffins are a great option because you can make the batter ahead of time and they also keep for a couple days. These Banana Oat Muffins are a Cannata family favorite. They are moist, perfectly sweetened, light AND gluten-free? Kind of like a bowl of oatmeal with chia, banana, cinnamon, almond butter and maple syrup all mixed together in muffin form. YUM. The perfect portable breakfast. Kids love them, especially with chocolate chips sprinkled on top. You can mix the batter ahead of time and store in fridge for up to two days. Enjoy!
- 1½ cup rolled oats
- 2 tablespoons chia
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ teaspoon salt
- 1 banana, mashed
- 1 egg, lightly beaten
- ¼ cup almond butter
- ⅓ cup maple syrup
- 1 tsp vanilla
- optional add-ins:
- ½ cup raisins
- ½ cup chocolate chips
- ½ cup nuts
- Preheat oven to 350F and prepare a muffin pan by spraying with cooking spray. Set aside.
- Place oats and chia into a food processor and grind into a flour. Add baking soda, cinnamon, and salt and gently pulse.
- In a medium bowl, add almond butter, mashed banana, maple syrup, egg, and vanilla and mix well.
- Slowly incorporate dry ingredients until batter is smooth.
- Fold in raisins, chocolate chips, and/or walnuts if using.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for 10 minutes before removing. Store in an air-tight container for up to a week.
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