Well. It looks like we *might* be in for more wintery weather tomorrow.
Blah. (I know I’m such a fair weather friend when it comes to winter.) I love the inside coziness that the outside temperatures force us into. I love the soup making and the fire building. But I do not love the dangerous road conditions and the cabin fever my kiddos get after about 12 hours of not going outside. BUT, as we are in the south, and this would be the second snow “event” in several years, I will put on my happy face and my mittens and enjoy it for the sake of my girls. And I will bake muffins.
These muffins to be exact:
Healthier Banana Oatmeal Muffins
(adapted from Naturally Ella)
Preheat Oven to 350 and prepare a muffin tin for use with cooking spray
- 1/4 cup unsalted butter, melted
- 1/4 cup canola oil
- 1/4 cup of raw sugar
- Scant 1/4 cup of maple syrup
- 1 egg, beaten
- 2 medium ripe bananas
- 1 tsp. vanilla extract
- 3 heaping tbs. greek yogurt
- 1/4 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 cup whole wheat flour
- 1/4 cup toasted wheat germ
- 1/2 cup rolled oats
- 1/2 cup all purpose flour
- 1/4 cup of mini chocolate chips
- 1 tbs. cinnamon sugar
In a medium bowl- mash bananas, add butter, oil, sugar, vanilla, syrup, yogurt, egg. In a separate bowl- add dry ingredients together, flours, wheat germ, oats, baking soda and powder. Add dry ingredients into wet all at once and stir gently to combine. Fold in chocolate chips. (Original recipe calls for chopped pecans– which would also be great!)
Scoop into muffin tin, and top with cinnamon sugar.
Bake at 350′ for 20-23 minutes until a toothpick comes out clean.
If you happen to live where the snow might be headed or where the snow has been for weeks– stay safe and warm!