Anyway--I've been experimenting with a healthier but moist and tasty muffin and today I'm sharing a Strawberries n' Cream Banana Oat Muffin. I bet you thought it was going to be something with zucchini! (I'll save that for tomorrow.)
1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup oatmeal *I used 1/2 cup cinnamon roll flavored instant oatmeal and 1/2 cup old fashioned oats
1/2 cup Splenda
2 t. baking powder
1 large mashed banana
1 t. vanilla
1/2 cup skim milk
2 T. olive oil
1 cup diced strawberries
Preheat oven to 375.
Mix all dry ingredients in a medium bowl and set aside
Mix all wet ingredients and combine with the dry
Spray a 12 cup muffin pan with cooking spray
Fill muffin cups 2/3 full and bake for 12-15 minutes.
Drizzle - 1 cup confectioner's sugar with enough half-and-half cream to reach desired consistency. (I used fat free creamer)
Notes - if you do not use the drizzle, you may want to increase amount of sugar in recipe. This is not a super sweet muffin, and the strawberry flavor really shines through. Next time I am going to switch white sugar for brown sugar, and walnuts would be a good addition. I did not make this recipe egg free since I knew my son wouldn't eat them, but you can substitute the egg with 1 T. milled flax seed mixed with 3 T. warm water or add a teaspoon of vinegar to the recipe. With the banana and baking powder, I'm pretty sure the egg would not be missed.
So head on over to check out other breakfast recipes, or add your own. It doesn't have to be a new post, just link up!