Going, Going, Gone Bananas

July 23, 2012 at 5:56 pm 3 comments

Time is flying faster than I can keep track of! I feel like I just started my third year clerkships, yet I am already 1 week away from finishing my first rotation. The weeks have been busy, so I am backlogged on a few things that have been coming out of my kitchen lately. Like these to-go oatmeal muffins – they have been sitting on my camera almost as long as the bananas were sitting on my counter top. I have a short window of ripeness during which I enjoy bananas, and so I often end up making banana bread if my bunch ripens too fast. I wanted something more substantial for breakfast than my typical quick bread, however, so I tried making mini baked oatmeal muffins. (They aren’t exactly muffins since they are rather dense, but I am at a loss for what else to call them…) They turned out well first shot, so I have been enjoying them over the past week for breakfast! They are whole grain and filled with protein, and low in calories at about 150 calories per muffin. I have been taking two each morning, eating one before rounds and one during mid-morning to keep me going. (Anyone else have insatiable morning hunger problems? No? Just me?) They could also be a great afternoon snack, and are good cold or hot. Suits my oatmeal, peanut butter, and wholesome food craving all in one bite!


Peanut Butter and Banana Oatmeal, To Go!

makes 10-12 muffins

2 cups rolled oats

2 medium bananas, overripe and mashed

2 cups milk of your choice

1/2 cup whole wheat flour

2 tbsp ground flax seed

2 tbsp agave nectar

2 tbsp vanilla extract

2 tsp baking powder

11 tsp peanut butter

Preheat oven to 375F. In a large bowl, combine all ingredients except the peanut butter. Coat a muffin tray with cooking spray. Fill 10 muffin tins halfway with oatmeal mixture. Spoon in 1 tsp peanut butter to each muffin. Fill the tins the rest of the way with oatmeal. If there is leftovers, fill 1-2 more muffins in the same fashion. Bake for 25 minutes or until the edges are golden brown. Immediately upon removing from oven, take a knife to loosen the edges of the muffins. Allow to cool for several minutes and then remove to rack to cool completely. Enjoy one for a snack or two for an on the run breakfast.

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3 Comments Add your own

  • 1. erraffety  |  July 25, 2012 at 11:39 pm

    I’m also ravenously hungry in the morning, and prefer the two breakfast grazing routine if I can. These look great; good to hear from you again!

    • 2. homemadeadventure  |  July 29, 2012 at 4:02 pm

      Thanks! I hope you get to try them now that you can bake some more!

  • 3. Stefanie  |  August 21, 2012 at 5:31 pm

    Yummy! Delicious flavors in a breakfast cookie :)


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