Week 2 of school. We are all slowly settling down. Buses are picking up and dropping off more on schedule. Lunch & snack boxes are coming back mostly empty. After school activities, play time & lesson time are becoming more and more smooth with each passing day. Sleep time is getting easier too. First few days the almost 6 year old would be too wired to fall asleep at night despite being tired. But that has gotten better too!
And his lunch-box & snack-box have become my new inspirations to try out new recipes:
Scrambled Egg Muffins
Blender Chocolate Chip Banana Oatmeal Muffins
Eggless Whole wheat Almond Meal Cookies
Ingredients: (Yield 12)
-
Oatmeal Flour – 2 Cups (Grind about 2 1/2 Cups of rolled oats or quick cooking oats in the mixture till you get a fine powder. There might be some leftovers)
-
Brown Sugar – 1/3 Cup, tightly packed
- Baking Powder – 1 tsp
- Baking Soda – 1/2 tsp
- Salt – 1/4 tsp
- Bananas – 3, overripe
- Raspberries – 1 Cup, fresh and slightly smooshed. Frozen can be used as well.
- Eggs – 1 large, at room temperature
- Vanilla Extract – 1 tsp
- Dark Chocolate Chips – 3 tbsp
Preheat oven to 350 F. Line a muffin tin with cupcake liners and keep aside.
In a bowl, whisk together the dry ingredients – oat flour, baking powder, baking soda & salt.
In another large bowl, mash the bananas first. Then cream together the smashed bananas, brown sugar, egg, vanilla extract till the mixture is smooth. Add the dry ingredients to it slowly and mix till just combined. Do not overmix. Fold in the raspberries and the chocolate chips gently. Pour batter into the muffin tin. Bake for 16 -18 minutes or till done. Insert a toothpick in the middle of a muffin, if it comes out clean, then your muffins are done.
In an effort to make the muffins look pretty, I stuck half a raspberry on top of each once I had poured the batter in!
Recipe roughly adapted from – Ambitious Kitchen
how much brown sugar?
Hi Leah… I have updated the ingredients list! Thank you for your patience.
Thank you! These are delicious 🙂