Over the past few months I have really tried to put more effort into making lunches for my husband and I to take to work and healthier snacks both for work and for the entire family to enjoy at home. Yes the fridge is usually stocked with a variety of fresh fruit and other nutritious foods to reach for but sometimes it’s nice to have a snack that is a little more indulgent but still on the healthier side.
One of the wonderful things about baking is the ability to take a favorite recipe and modify it so that’s its still delicious but a little bit healthier. I’ve had this basis oatmeal muffin recipe that I’ve used for years and I frequently change it up to suit what I have on hand and add ingredients to boost the flavour and nutrition. This time I had some bananas that needed to be used up and some Almond Breeze Almond Milk in the fridge. I also added some ground flax seed to give these muffins a little boost of fibre and Omega-3s. And, to make the little one happy, I also added a few chocolate chips.
- Preheat oven to 400 degrees
- Line muffin tins with muffin papers
- Combine dry ingredients in a large bowl.
- In a separate bowl mush the bananas and add the egg, milk and oil. Stir together.
- Add the wet ingredients to the dry ingredients and mix until well combined (do not over mix). Stir in the chocolate chips (optional).
- Scoop the muffin mix into the muffin tins. Bake for about 15 minutes or until a toothpick inserted into the middle comes out clean.
- Cool on a wire rack.
Disclaimer: I am part of the #CoolerWithAlmondBreeze campaign with Almond Breeze and have received perks as part of this program. All recipes and opinions are my own.