When I make homemade oatmeal for breakfast I make a big batch for the week. But by the 4th day I find every excuse NOT to eat the leftovers. No matter what I add, fruit, nuts, agave, honey, even nutella it’s no longer appetizing. I’m over it. So, this morning when TDH requested muffins I used the leftover oatmeal as the base of the recipe. And the result, he asked for seconds 🙂
1 1/2 c leftover oatmeal (mine was laced with strawberries and agave syrup)
1 c milk (dairy, soy, rice or nut)
1 large egg (Egg replacer if you are vegan)
1/3 c melted butter (dairy or Earth Balance)
1/2 c plus 1 TBS brown sugar
3/4 c unbleached all purpose flour
3/4 c whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
2 medium bananas, cut into small chunks (the riper the better)
12 cup muffin tin
12 unbleached muffin cups
1. Preheat oven to 425*
2. Mix oatmeal, egg, butter and sugar.
3. Sift flour, baking powder, baking soda and cinnamon onto the the oat mixture and stir briefly. Fold in chopped bananas. Do not overmix, muffin batter should be lumpy. Using an icecream scoop or big spoon fill the muffin tins about 2/3 full.
4. Bake for 19-23 minutes or until golden brown.
5. Eat muffins within a day or two. Share with neighbors, the office or the mailman.