Have you ever found a recipe that you really wanted to try, but it required you to go on a wild goose chase to track down all the unique ingredients? Every once in awhile, that scenario can make for a fun little food adventure and help you and your family try new things. To me, the worst is when you see a recipe and realize that you have everything you need except for one key ingredient, so you have to make a special trip to the store (or persuade your husband to stop on his way home) to get it.
But every so often, the stars align, and you come across a recipe you want to try, and you realize you already have every single ingredient required. When this happens, I must admit my heart skips a beat, and that’s exactly what happened this weekend when I came across this recipe for Banana Oatmeal Muffins. It just so happened that I had a bunch of browning bananas on my counter that needed to be used or tossed out. I found the recipe on Pinterest (from a blog called Green Lite Bites), which I finally joined this past week (and am already completely addicted to!). The muffins are gluten-free, kid-friendly and go great with breakfast or if you’re hosting a brunch. Did I mention it took me approximately 5 minutes to prepare the batter? The oven wasn’t even preheated and I had it ready to go!
Ingredients (Makes 15 muffins):
1 cup vanilla flavored almond milk
1 tsp vanilla extract
3 cups gluten-free oats
1 tbsp baking powder
3 tbsp mini chocolate chips, blueberries or raisins (optional)
- Preheat oven to 375 degrees.
- In a large mixing bowl, mash up the bananas.
- Add all the other ingredients, except the chocolate chips and stir until it makes an even batter.
- Gently stir in chocolate chips or or fruit if you’re including it. I chose to use the mini chocolate chips in half of my muffins.
- Bake for 25-30 minutes, or until the edges are golden brown and the muffins are firm to the touch.
- Let cool for a few minutes, serve and enjoy!