The aroma of muffins filling your home is almost therapeutic on a cool fall day. I have three recipes I regularly make at home, but I’m only going to share one with you today. Watch for the other two recipes to be posted throughout the rest of the month.

I always make my muffins in a mini-muffin pan, that way I get “double the muffins.” The mini-muffin size is perfect when you pair a muffin with a piece of fruit, yogurt or organic raw nuts. It’s also the perfect size for my kids if they need a quick snack after school that won’t spoil their appetite.

The best part about cooking and baking at home is that I know exactly what my family is consuming. We have fresh, natural health options available in an appropriate portion size. If you like oatmeal chocolate chip cookies, you’ll enjoy this muffin recipe. They are amazing fresh out of the oven! They also freeze well, but they might be all gone before you have that option.  


Banana Oatmeal Muffins

Ingredients
1 cup quick-cooking oatmeal
¾ cup all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
1/8 teaspoon salt
2 tablespoons butter, softened
½ cup brown sugar
3 medium ripe bananas, mashed
1 egg
½ cup unsweetened applesauce
1 teaspoon vanilla extract
½ cup miniature or regular semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees
2. Spray muffin tins with cooking spray or line with paper liners
3. In a large bowl, combine oatmeal, flours, baking powder, baking soda, and salt
4. In a separate bowl, combine butter, brown sugar, bananas, egg, applesauce and vanilla
5. Combine the dry and wet ingredients. Stir just until moistened
6. Fold in chocolate chips
7. Divide batter into either 12 regular or 24 mini-muffin tins
8. Bake at 350 degrees for 12-17 minutes or until an inserted toothpick comes out clean
9. Cool at least 5 minutes before removing from pan