Thursday, April 10, 2014

Banana Oat Muffins

The other day my kids came home to the most random after school snacks in the history of Mommy-after-school-snack-dum. I was trying to clean out my fridge and so I placed several options out on the counter--hard boiled eggs from a spinach salad the night before, sliced strawberries, leftover breakfast casserole from the morning, the remains of a Chex-Mix bag, grapefruit, and a half eaten yogurt someone didn't finish from lunch. The look on my kids' faces were hilarious. You would have thought they were at a funeral. They were all solumn and so dissapointed to come home to such a pathetic 'feast'. I gave them the 'kids in Africa would be grateful to come home to this much food' and they all rolled their eyes and went on with their day.

Today after school I insisted I must redeem myself from 'worst' Mom award ;) One of my favorite memories growing up was coming home to my Mom cooking up something in the kitchen. It definitely wasn't ever day, but the days we came home to something smelling yummy and warm out of the oven just seemed to make everything right in the world. I knew I needed my kids' help in the garden today so I decided to sweeten them up with a warm, Banana Oat Muffin straight from the oven. These muffins had the added bonus of chocolate chips which makes everything better!  These muffins were SO moist, soft, and had the added health benefit of flax seed and wheat flour--to keep us all nice and full 'til dinner. These were the perfect solution to a long day for all of us--I hope you love them to ;)


Banana Oat Muffins
1 cup + 2 Tbls. brown sugar
1 stick butter, room temperature
2 tsp. vanilla
2 eggs
1/2 tsp. salt
1 tsp. baking soda
4 ripe bananas, peeled
1 cup + 2 Tbls. flour (I used 1/2 wheat flour and 1/2 white flour)
1 cup oats
1/4 cup milled flax seed
1 cup chocolate chips + 1 Tbls. flour

Beat together the butter and brown sugar until smooth. Add the vanilla, eggs, salt, soda and bananas and continue to blend until smooth. Put the electric beaters away and fold in with a spatula the flour, oats and flax seed. In a seperate cup, put the chocolate chips and tablespoon of flour. Mix around so the chocolate chips are covered in the flour. Add the chocolate chip/flour mixture to the batter and gently fold in. Let the batter rest in the fridge for 20 minutes while you make the topping. In a food processor place the following:

Crumble Topping
2 Tbls. nuts (walnuts, pecans, almonds, etc.)
2 Tbls. butter
1/4 cup brown sugar
1 tsp. cinnamon
3 Tbls. flour
Pulse until the above mixture is crumbly.  

Place 15-16 muffin liners into a muffin tin. Preheat the oven to 350 degrees. Pour 1/4 cup batter into each muffin tin. Top each muffin with 1-2 teaspoons of the topping mixture. Bake for 23-25 minutes, or until the center is firm and the tops are browned. Remove from the oven, let rest for 5 minutes and then serve.

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