It's been almost a month since I've posted a muffin recipe. And since I'm the type of wife who understands her husband's need and desire for morning and/or afternoon delights, I'm accepting the blame for pushing him into the arms of another vending machine. If you'd drag us both by the ear to a marriage counselor, he or she would say that I need to put out more.... snacks. I have been chastised and I will make it right honey... swears. Just don't leave me for Little Debbie.
These muffins will remind you of Quaker's maple and brown sugar oatmeal, the instant kind in the packets. However, you're going to be gifted with the goodness of whole grains when you make these your breakfast-on-the-go.
Maple And Brown Sugar Oatmeal Muffins (makes about 20 muffins)
1 cup old fashioned oats (I used Coach's Oats)
1 1/2 cups spelt flour
3/4 cup Brown Sugar Splenda (or 1 1/2 cups packed regular brown sugar)
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup plain yogurt (I used low fat)
1 cup mashed very ripe bananas
2 large eggs
2/3 cup canola oil
1 tsp vanilla
1 tsp maple extract
Coarse sugar (optional)
Preheat oven to 350 degrees. Line muffin tins with papers and spray lightly with cooking spray.
In a large mixing bowl, whisk together the oats, flour, brown sugar, baking powder, baking soda, cinnamon and salt.
In a separate bowl, whisk together the yogurt, bananas, eggs, oil, vanilla and maple extract.
Add the wet ingredients to the dry ingredients. Stir to combine well but do not over mix. Fill muffin papers 2/3 full with batter. Bake for 24-26 minutes. Remove from oven and sprinkle with coarse sugar if using. Allow to cool in tins for about 5 minutes before removing to cool completely on a cooling rack.