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Delicious … satisfying … Warming … Fragrant …  Healthy …  Easy and quick …

But the most important ONE  kids friendly

yeb! kids like these.

When I bake these muffins they always gone within an hour, they even don’t wait for the morning. I some times double the batch if I plan to have some at breakfast.

It’s a good way to push a high fiber oat into your kids diet, banana also give that beautiful aroma with cinnamon and nutmeg. oh very tempting to eat all of them.

For snacks they are a healthy choice, so whats your kids favourite snack?

Banana Oatmeal Muffins

1 1/2 cup  flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 bag vanilla powder
1\2 teaspoon cinnamon
1\4 teaspoon nutmeg
1/2 cup oatmeal old-fashioned
1/4 cup brown sugar
1/2 cup minced pecan
1/2 cup (1 stick) butter at room temperature
1/2 cup white sugar
2 medium egg at room temperature
3 bananas medium size
1 teaspoon  white vinegar
4 tablespoon liquid milk
chocolate chips
for the top
Brown sugar
Heat  the oven to 350 f.
Beat the butter and white sugar with the electric mixer until they creamy and fluffy, add the egg one at a time, beat together.
 Mash the banana add the vinegar to it then add the banana to the egg batter (I like to put vinegar to all my baking, it takes off the smell of eggs also increase the shelf  life for the bakings).
Add the milk and beat together,the batter will be smooth and fluffy.
Sift together all the dry ingredients:  the flour, baking powder, baking soda, salt, cinnamon, vanilla, nutmeg),  then add to it the minced pecan, the oatmeal (first you must grind it very fine in the food processor).
Add the dry ingredient gradually and stir gently after each addition.
 Add the chocolate chips the amount you like and as how you like it  in the batter.
Line the cupcake pan with paper cups and spray the papers with oil, fill 3\4 of the cups with the batter.
Mix 2 tablespoon oatmeal with 2 tablespoon brown sugar, add to the top of the batter