I haven’t posted much on Food and Whine in a while, but I promise I have a good excuse. Here she is…
Our darling little Ayla was born on February 8th. I can’t believe that was almost a month ago already! If this first month is any indication of how fast the time will fly, my year of maternity leave will be finished before I know it. I thought I’d have more time to blog but so far it’s been a little hectic. I’ve been recovering from a c-section and I finally feel almost back to normal again, but I’m still adjusting to functioning on little to no sleep while looking after two kids and a baby.
One of my many challenges is making the kids’ lunches every day. They can’t have peanuts at school, so peanut butter sandwiches are not an option. Luckily the boys both love Wow Butter (soy butter). I make sandwiches with it, but that gets a little boring. I added soy butter to these delicious oatmeal muffins and they turned out really well. There’s no flour in them, only oats, so they’re basically a baked oatmeal. They are perfect for a quick breakfast on the go or for packing in lunches. They also have very little sugar in them. I did add a few chocolate chips on top, just enough to entice the boys to eat them while not overloading them with chocolate. The boys took the bait…and they liked it! These muffins made packing lunches a little easier, which is exactly what I need right now.
Banana Oatmeal Muffins
Adapted from Green Lite Bites
3 very ripe mashed bananas
1 cup unsweetened vanilla almond milk
2 tbsp honey
1 tsp vanilla extract
1/3 cup soy butter
3 cups rolled oats
1 tbsp baking powder
2 tbsp ground flaxseed
60 chocolate chips
Preheat oven to 375 F. Grease or line muffin tin. In a large bowl, combine bananas, almond milk, eggs, honey, vanilla, and soy butter. In another bowl, combine oats, baking powder and flax. Add to wet ingredients and stir until combined. Scoop batter evenly into 15 muffin cups. Top with 4 chocolate chips on each muffin. Bake for 20-30 minutes, until edges begin to brown.