Tuesday, January 10, 2012

Oatmeal Banana Flax Muffins


I'm always on the lookout for quick, healthy, and above all, easy breakfast ideas; mostly because I'd rather spend those extra minutes in bed. These oatmeal, banana, flax muffins, courtesy of Peanut Butter Fingers and Shape Magazine fit the bill perfectly. I make them ahead of time, freeze, and pop in the microwave in the morning. Add a hard boiled egg, a piece of fruit, or top with peanut butter and you're set. 

¾ c. whole wheat flour
½ c. old fashioned oats
¼ c. firmly packed brown sugar
2 tbsp. ground flax seeds
1 tsp. cinnamon
½ tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
1 egg white
2 ½ tbsp. canola oil
¼ tsp. vanilla extract
1 small banana, mashed
½ c. milk
Preheat oven to 350 degrees and line muffin pan with six paper muffin cups. Combine whole wheat flour, oats, brown sugar, flax seeds, cinnamon, baking soda, baking powder, and salt in a bowl. In a separate bowl, mix together egg white, oil, vanilla, banana, and milk. Gradually mix flour mixture into egg mixture until batter is combined. Divide the batter into the six muffin cups. Bake for 15-18 minutes.

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