Weekends are meant for that unusual, but extraordinarily amazing breakfast. This last weekend I tried out a new recipe with a mix of ingredients from around the house. These muffins were a great mid-morning snack and they served as perfect leftovers for the next morning and afternoon snack. These are best served warm, with or without a little butter.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 18 Muffins
Ingredients:
- 1 ½ cups large rolled oats
- ½ cup all-purpose flour
- ½ cup ground wheat germ
- 2 tsp baking soda
- ½ tsp. salt
- 1 ½ tsp. cinnamon
- ½ tsp. nutmeg
- 2 eggs
- 4 tbsp. vegetable oil
- 6 tbsp. sugar
- 2/3 cup water (or milk)
- 1-2 mashed ripe bananas
- 1 med-large grated apple
Directions:
- Pre-heat oven to 350 degrees F. Combine dry ingredients. Set aside.
- Beat together eggs, oil, sugar, and milk in a separate bowl.
- Fold in the dry ingredients and when the flour is almost combined, fold in the mashed banana and grated apple. Do not over mix.
- Spoon into greased or paper lined muffin tins, about ¾ full and bake for 20 -25 minutes
Best served warm.
2 Comments
These were absolutely ridiculously delicious! I love homemade muffins and the fact that these were both healthy and so darn tasty – wow! I could eat these every day for breakfast for the rest of my life – I’m serious. 🙂 That’s for the awesome recipe, another winner. Cheers!
You are too kind! But, I couldn’t agree more, so tasty!