Baked Oatmeal Chocolate Banana Muffins
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I love, love, love oatmeal. When I was pregnant it was one of the few foods I could tolerate. My husband on the other hand hates it.
But I am not willing to buy two sets of breakfast food every week. So I tasked myself with coming up with a way to make him love oatmeal.
"Have you tried baked oatmeal?" my sister asked. I was interested. However, a lot of the recipes amounted to dessert. I am all about dessert, but not for breakfast... everyday. ;)
So I scoured the internet and I found a recipe, that with very little tweaking, I loved. And it was enough to make 12 muffins now, and have enough left in a pan to freeze for company.
Note: I used palm sugar in this recipe. It comes from the coconut and is believed to have a lower glycemic index, so it is a smidgen better for you than refined cane sugar. Who knows... it falls under the category of sexy ingredients. So if you don't feel like paying $.18 an ounce for it from Amazon, just use brown sugar.
What you'll need:
5 cup old fashioned oats (not quick cook!)
3 eggs
1 cup palm sugar (or brown sugar)
1 cup unsweetened apple sauce (or 2/3 cup unsweetened apple sauce and 1/3 cup butter melted)
1 cup chocolate chips
1 small banana cut up into pieces
1 teaspoon kosher salt
3 teaspoon baking powder
1/2 cup ground flaxseed (this is surprisingly cheap when purchased in your grocer's bulk section - $1.99 a pound at Publix)
1 Tablespoon cinnamon or more. I really like cinnamon
2 1/2 cups skim milk
Preheat oven to 350 and get your muffin pan ready.
Mix your apple sauce (and butter if your using butter) and sugar, eggs and banana. Mix, mix, mix.
Stir in your oats, flaxseed, baking powder, salt and cinnamon. Add in your milk and chocolate chips and stir, stir, stir.
Once everything is all melded together fill your muffin cups and slide into the oven. This will make either 2 dozen muffins or one dozen and enough to freeze in a 9 by 13 pan.
(If your freezing you will need to thaw it completely before baking later.)
