Earlier this year I told a friend (hi chandra!) that I was going to start a favorite family recipes scrapbook. As if I have time to scrapbook. Madison’s baby scrapbook has three completed pages. There are not even any pictures of her in it yet – so far all I’ve managed to get to is the pregnancy. She’s 5.5 now. Pretty delusional to think I’d be scrapping recipes. So I’ve decided to do it here and when I can I’ll go back and do it up proper like. Therefore, I give you, my mini whole wheat banana oatmeal muffins recipe. You do not have to mini these. Oh heck no. You can regular size them all you like.

mini whole wheat banana oatmeal muffins

ingredients
dry:
2c whole wheat flour
1c rolled oats
2 tbsp brown sugar
3 tsp baking powder
1 tsp salt

wet:
2 eggs (organic, if you can find them)
1/4c oil (substitution idea: same amount of apple sauce)
1/4c milk
3 medium mashed bananas

what’s to do with them ingredients

Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl. Add wet ingredients into bowl with dry ingredients and mix until, you know, it’s all combined. It’s gonna be a little lumpy.

Fill greased muffin tins (size of your choosing) about 3/4 full.

Mini muffins: bake for 12 minutes at 400F.
Regular size muffins: bake for 20-25 minutes at 400F.

You can add all sortsa stuff to these muffins if you want to switch them up a little. May I suggest: flax, wheat germ, blueberries, strawberries, chocolate chips or peanut butter chips or, given the season, chopped up easter bunny chocolate.

combine

enjoy