Recipe #105: Banana Oatmeal Muffins

By Rylee Ahnen, University of Minnesota Nutrition Major

It’s already March and that can only mean one thing: National Nutrition Month! This year, the Academy of Nutrition and Dietetics is encouraging everyone to “Eat Right, Your Way, Every Day.” The message is a simple one – but taking it to heart can provide each of us with untold benefits. 

Throughout the month, Open Arms will be working to help our clients and volunteers have a stronger understanding of common foods that we all eat. We began by launching a coloring contest for all of the clients and volunteers. We asked everyone to draw their favorite fruits and vegetables.  Each week in March, we will select one of the drawings and feature the fruit or vegetable in our weekly recipe. If you want to get in on the action, pick up a template at Open Arms and submit your own artwork. All ages are welcome to participate!

This week we particularly enjoyed this drawing of a banana by Ty L. Bananas are an excellent source of the mineral potassium. Your body needs potassium to help with food digestion along with proper muscle growth and function. The most important muscle that uses potassium is the heart; which relies on the mineral to regulate your heartbeat and your blood pressure.

Banana Oatmeal Muffins

From the kitchen of Kate Hahn, Dietetic Intern from the University of Minnesota Medical Center, Fairview.

Ingredients:

3 mashed bananas (the more ripe the better!)

1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)

2 eggs

1 tbsp Baking powder

3 cups (240g) Old Fashion or Rolled Oats

1 tsp vanilla extract

3 tbsp (42g) mini chocolate chips

Directions:

1.     Preheat oven to 375 degrees

2.     Mix all ingredients (except the chocolate chips), and let sit while you prepare the muffin pans.

3.     Spray a muffin pan and/or liners with non-stick spray*.

4.     Stir the chocolate chips into the oatmeal batter.

5.     Divide batter into 15 muffin cups. They should be just about filled.

6.     Bake 20-30 minutes. You’ll see the edges just starting to brown and they will be firm to the touch.

* The muffins may stick when hot but are removed easily when cooled.