I’m trying to work those ‘good’ grains back into my diet these day. I know I need to watch the carbs, but you can’t deny the goodness of putting whole grains into your body. In addition to all of the fiber you’ll get to keep you full, they are little nuggets of goodness to get you through a derby practice. Nothing is worse than running out of steam and you still have to keep skating another hour.
I like this recipe because it allows me to use all of those overripe bananas that I throw in the back of my freezer. Store in an airtight container for a few days in the fridge or pop them in the freezer for much later. These are awesome on-the-go when you overslept before your morning practice or only have a few minutes to get to derby after work.
Makes 12 cups
2 cups of rolled oats
1 Tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1 cup of unsweetened almond milk (you can sub any unsweetened milk of choice, I just like almond)
2 medium bananas
1 large apple (preferably Granny Smith) cored and cut into small chunks
1. Preheat your oven to 375 degrees.
2. Spray your muffin tin with nonstick spray, or use tin foil liners. The paper ones may be harder to get off (they were for me).
3. Mash your bananas and add your egg and milk. Mix together thoroughly.
4. Add your dry ingredients to the wet mixture. Once blended together, fold in the apple.
5. Fill your muffin tins to about the top. Bake for 25 minutes.