Oatmeal Banana Muffins

If you read my blog or follow me on Facebook, you know that I’m a runner. I love to run! But after a hard 6 miles, I need to replenish my muscles. This muffin is the perfect solution. Oatmeal fills you up and bananas are sweet and the perfect after-workout food. The recipe for these is super easy, too, so if you do not like to bake or don’t bake often, try this one. It’s a great (kid friendly), healthy breakfast. So let’s get started…

What you will need:

Muffin tin

For the batter:

1 1/2 cups all-purpose flour
1 cup oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter at room temperature
1/2 cup granulated sugar
2 eggs
3 mashed, ripe bananas
(Feel free to add mini chocolate chips, raisins, nuts, or anything else to make these extra tasty!)

To make the batter:

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt. Set aside.

In another large bowl (or bowl of your electric mixer), beat butter and sugar until smooth. Add the eggs and bananas and mix well. With a large spoon, mix in the flour mixture until just combined.

Spray muffin tin with a non-stick spray. Pour batter in about half full. Bake for about 17 minutes, until the tops of the muffins bounce back when pressed.

Remove muffins and place on a wire rack to cool completely. Enjoy!

Chewy Oatmeal Chocolate Chip Cookies

I love baking, yes I do! I love baking, how ’bout you? I honestly think oatmeal chocolate chip cookies are peoples favorite cookie. They are so easy to make, somewhat healthy, and chocolate is so much better than raisins. I got this recipe from another blogger who adapted it from the Quaker Oats web site. But I changed it a bit because I found there were too many oats, not enough chocolate, and I did not add cinnamon. Sorry, cinnamon and chocolate don’t mix in my book. So, here we go…

What you will need:

Cookie sheet(s) lined with parchment paper

For the dough:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 stick + 6 tablespoons of unsalted butter at room temperature
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups quick-cooking rolled oats
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees fahrenheit.

In a medium sized bowl, whisk together flour, baking soda and salt. Set aside. In a large bowl (or bowl of your electric mixer), beat butter and both sugars until smooth and creamy. Add eggs and vanilla and beat until combined. Add in the flour mixture until just combined. Stir in the oats and chocolate chips. Cover and put in refrigerator for 15 minutes (or longer if you want to bake the cookies later).

For big cookies, use an ice cream scoop and drop cookies on baking sheet about 2 inches apart. With your fingers, slightly flatten each cookie. Bake for 12-15 minutes, until the edges are golden brown. Cool on wire rack and enjoy!

For normal size cookies, scoop by rounded tablespoons and place 2 inches apart on cookie sheet. With your fingers, slightly flatten each cookie. Bake for 9-11 minutes, until edges are golden brown. Cool on wire rack and enjoy!