Banana and Honey Oat Muffins

I have been hunting for a recipe for that perfect breakfast muffin, which in my humble opinion means that it's not too sweet but still has good flavor.  Often something sweet first thing in the morning can leave me craving nothing but loads of sugar for the rest of the day.

Unfortunately (or fortunately...whichever way you look at it) most of the muffins you buy at the grocery store or at a bakery are loaded with sugar.  You're basically eating cake without icing.  Not that that would be a bad thing, but not when the goal is the get a nice healthy kick start to your day.

The recipe below is a (somewhat) healthier option I came up with.  This recipe swaps wheat flour in for white flour, uses honey instead of processed granulated sugar, and adds bananas and oats.

The hubby and I can never eat a full batch (12) of these before they go bad, so I always stick a bunch in the freezer and then pull one out at night for the next morning's breakfast.

My favorite way to eat these it to top them with a little dab (okay a nice dab) of peanut butter and stick them in the toaster for a minute or two....heaven!





Banana and Honey Oatmeal Muffins CCK Original
Printable Version
1 1/2 C whole wheat flour
1 C oats
1/3 C honey
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
2/3 C milk
1/4 C oil
1/2 tsp vanilla
1/4 tsp cinnamon
1 C mashed bananas

Preheat oven to 400 degrees.  Line muffin pan with paper cups.  Set aside.

Combine flour, oats, honey, baking powder, baking soda and salt.

Beat egg lightly in separate bowl.  Add milk, oil, vanilla, cinnamon and banana.  Stir well.

Add flour mixture into banana/milk mixture and stir until just combined.

Divide batter among muffin cups.  Bake 18-20 minutes.