Itsy Bitsy Foodies

These muffins are a great source of fiber, protein and vitamins with the oats, nuts and bananas.  I like making them in miniature so that they are just the right size for my son.  The nuts are optional and I usually use about a fourth of the amount when I make mini muffins so that each one isn’t overloaded with nuts.  The batch makes a lot of muffins but they freeze well in a Ziploc bag.

Ingredients

2 cups walnuts, chopped, optional

2 cups oats

3 cups flour

1 Tbsp baking powder

2 tsp baking soda

4 ripe bananas, mashed (roughly 2 cups)

1 cup milk

1 cup honey

4 Tbsp butter, melted

1 egg

Mix the wet ingredients and then stir in the dry ingredients until a moist batter forms.  Spoon the muffin batter into regular or mini-sized muffin tins lined with cooking spray or a muffin liner.  Bake the muffins at 375 degrees.  Regular muffins will cook for 15-20 minutes; mini muffins will cook for 7-10 muffins.  This batch makes roughly 24 regular-sized muffins and 48 mini muffins.

Recipe source: Good Housekeeping magazine, January 1989

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