Our kids have quirky palates and their safe foods often leave them lacking the nutrition that they need to grow and thrive. We've developed these muffins over time and they are now a breakfast staple. When I make these, I do them in large batches. At two muffins each, a single batch does not last long.
Banana Oatmeal Breakfast Muffins
3 medium ripe bananas (mashed)
1/4 cup apple sauce
1 egg
1 tsp vanilla
pinch of salt
dash of cinnamon
1/4 cup chia seeds
1/4 cup raisins
Quick cook oats (enough to make wet oats)
1/2 cup flour (more if you need)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup chocolate chips (optional)
Combine wet ingredients.
Add in chia seeds and raisins.
Add salt, cinnamon, and oats and mix. (It should look like slopy oatmeal but not wet.)
Add flour, baking soda, and baking powder.
Add chocolate chips if desired.
Scoop into muffin tins (or mini bunt pans). They don't rise much so you can fill the muffins quite full. Keep in mind these are a dense muffin so if might be better to make many smaller ones. (I use silicon pans, be sure to lubricate your pans if you are using something else.)
Bake @ 350°F for 25 mins or until they feel firm and a toothpick comes out clean.
And that's it. They are so simple that I don't measure anything when I make them so writing down the recipe was interesting. I eyeball everything and have never had them fail. I use mini silicon bunt pans and I find this helps them cook evenly and my kids don't mind that they have a hole in the middle.
💜Robin