Not sure where the days are going but they are flying. Yesterday I was up at 4: 30 am to teach my morning class and things never slowed down. We squeezed lots of playing in, some cooking, some training, some house stuff and even a trip to Target which resulted in a stop in Marshall’s and Kohls.

By the time Anna and I pulled in the driveway at 8:15, we were beat. Brady had just gotten home from a busy day and was literally running with the lawn mower to get the yard done before it got dark. He came did it! Record time and everything!

On busy days, or any day really, it’s nice to be able to pull something out and be happy about feeding it to Anna. Something already made, something healthy and loaded with fiber, healthy fat, real food ingredients, and more importantly something she will like to eat!

When I found this recipe last week, I knew it would be a success at our house. It was just what I look for in quick breakfast/snack type foods.

Check out the smiles it got. 🙂 (On a side note: you would be amazed at how many pictures of Anna I have in her high chair. I don’t think anyone goes all paparazzi on their child as often as I do, while they are eating.)

The muffins are very moist from the banana and sweet from the banana and the stevia or syrup. You would never know they are only made of oatmeal and not flour.

Healthy Oatmeal Muffins

Adapted from Eating Bird Food

Makes at least 12

Ingredients

• 2 cups old fashioned oatmeal
• 2 teaspoons ground cinnamon
• 1/2 teaspoon sea salt
• 1 1/2 teaspoon baking powder
• 3 egg whites
• 1 1/2 Tablespoon coconut oil, in liquid form
• 1 teaspoon vanilla extract
• 6 drops liquid stevia OR 1packet of powdered stevia OR 1/3 cup maple syrup
• 3 medium bananas, mashed
• 1 3/4 cups Almond Breeze unsweetened vanilla almond milk
• 1/4 cup walnuts OR almonds OR other nut (optional)
• 1 scoop protein powder (I use vanilla whey)

1. Preheat oven to 350 degrees and spray one 12-cup muffin pan with cooking spray or use cupcake liners.
2. In a bowl, mix oats, salt, baking powder, protein and cinnamon.
3. In another large bowl, mix egg whites, vanilla, coconut oil, stevia and mashed bananas until combined. Dump dry ingredients into wet ingredients; mix well. Pour in almond milk and stir until combined.
4. Gently stir in nuts or raisins if you are using them.
5. Scoop mixture evenly into muffin cups.
6. Bake 30-35 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean.

The batch I made on Tuesday is gone. We have all been eating them for breakfast and snack.  (They may or may not have been Anna’s dinner on the way to Target last night). And I need to make another batch to take with us this weekend for Janelle’s graduation from Wittenberg!

Yay Janelle!! It’s hard to believe she’s graduating! We always said, when Janelle graduates we will be old and probably have a kid…..Well….along with our case of beer, we are packing up the talking Elmo and the play dough!

We can’t wait to celebrate with her this weekend!

Thanks Almond Breeze! You’re the best! Next time I will blend you with spinach and make green muffins!

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