I wanted to share a recipe I altered, and oh well if it doesn’t technically fit this blog! Both of my kids love them, so there’s that. There are a few recipes I’ve switched up for us that I’d like a place to share, so a few more may be coming. 🙂
For today, here are our family’s current favorite snack:
The original recipe can be found here, at Mindfully Frugal Mom. You can of course use her suggestion of making it sugar-free by using honey (she forgot to mention in the directions where to put the honey–it would go in the wet ingredients) and dairy-free by using your non-dairy milk of choice. But here is my version, which is kept egg-free (the main attraction for me!) and I made oil-free.
Healthy Banana Oat Muffins
- 1 1/4 c. whole wheat flour
- 1/2 c. rolled oats
- 2 1/2 t. baking powder
- 3/4 t. salt
- 1 T. ground flax
- 2 T. water
- 1/2 c. Stoneyfield Banilla Yogurt (plain, vanilla, or Greek would work too)
- 1/3 c. applesauce
- 1/4 c. sugar
- 2 very ripe bananas
1. Combine all of the dry ingredients besides sugar in a large bowl.
2. Put the ground flax and water into your mixing bowl. Add the rest of the wet ingredients plus sugar and blend well.
3. Add dry to wet until just mixed.
4. Put big spoonfulls into a greased muffin pan (should make 1 dozen). Bake at 375 for about 15 minutes.
Ta-da! I love to eat them spread with peanut butter. You could add cinnamon, walnuts, chocolate chips, or whatever to it too.