All the whole-grain, none of the gluten OR the mess. Easy to make, easy to eat. We all need more easy in our lives!
adapted from Oatmeal Banana Muffins at Eat Drink Pretty)
yields 48 mini muffins, which freeze and reheat beautifully
Preheat your oven to 400ºF. Lightly grease a mini muffin pan with cooking spray or use liners.
In the bowl of a large food processor, grind 2.5 cups old-fashioned oats until fine.
Add the following dry ingredients into the food processor and pulse a few times:
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 cup sugar
Finally, add the following wet ingredients into the food processor and blend until thoroughly mixed:
- 2 very ripe bananas
- 2 eggs
- 0.5 cup plain Greek yogurt (regular yogurt works too, but I like the protein in Greek)
- 0.25 cup canola oil
- 1 Tablespoon vanilla extract
Use a small ladle or big spoon to fill the muffin cups about 2/3 full.
Bake 10-20* minutes, or until the tops turn a bit golden and spring back when touched.
*Point of contention: Original recipe recommended cooking them for “8-10 minutes.” But mine always take 20-22 minutes. I cook two 24-cup mini muffin pans at the same time. So if you’re baking in smaller or fewer pans, maybe it will take less time?
In any case, when your muffins are done, cool them for a few minutes in the pans, then remove and cool completely before freezing.. Store in airtight container on counter or in fridge.
- Use 0.5 cup less oatmeal (so only 2 cups) and add 0.5 cup fruit or vegetables (fresh, defrosted-frozen, or rehydrated-dried) such as blueberries, dates, raisins, or carrots.
- You can substitute applesauce for the oil, but (1) kids need fat and (2) the bit of oil gives the muffins a better texture and easier release from the pan.
- You can probably substitute most sweeteners for the sugar.
About the time the boys turned a year old, they got really into self-feeding. Which is a nice way of saying that pretty much overnight, they began flatly, and loudly, refusing everything I offered them on a spoon.
And pretty much overnight, I got really REALLY sick of the mess created by their attempts to self-spoon their morning oatmeal.
Then, from somewhere in the foggy depths of my memory, I remembered the baked oatmeal that KK used to eat almost every day.
I could make something like that for the boys! No more oatmeal hairdos before 8am!
This is the recipe that has evolved over the last few mess-free months. We make a batch of muffins (48 minis) every week or so. They’ll each eat 3 or 4 muffins most mornings. The hardest part of making these is timing the ripening of the bananas, because the grocery stores seem to specialize in stocking only the greenest they can find.
I use two Kitchenaid 24-cup silicone mini muffin pans (thrifted), I can’t find the exact ones, but they look like this. The silicone makes it really easy to pop the muffins out, and there’s no need for paper liners. They’re also easy to clean, either by hand or in the dishwasher.