healthy banana muffins

First, I am done. I am so happy I could cry. Now I just have to figure out how to just hang out with three kids. Mya was very content with having a little buddy around so I will just have to fill some of that void. I happen to like her A LOT right now so it should be okay. 

Second, I made a very delicious batch of brownies tonight. I had to celebrate somehow. Here is that recipe and if you can spare some extra calories...well, you should just make these.

Third, I have received several requests for my mostly healthy banana muffins. I really like these muffins. I was searching for a banana muffin sans butter and lots of oil and happened upon this one. I adapted it to fit my tastes and preferences. My kids and husband love this recipe, especially when I add some chocolate chips to the batter. Go figure...ruin the recipe with chocolate, but my husband needed something to spice it up since it lacked butter. 

1 1/2 c. flour (use 3/4 c. flour and 3/4 c. white flour if possible)

1/2 c. sugar (feel free to use a sugar substitute)

1 c. rolled oats

1/2 c. sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 egg

3/4 c. lowfat milk

1/3 c. oil 

(I did half of a third applesauce and the other half oil because I don't like the way things turn out with just applesauce. I also used olive oil by accident but actually prefer it to canola in this recipe.)

3/4 tsp. vanilla

1 1/3 c. mashed banana

Optional: Walnuts, pecans, chocolate chips

Combine flour, oats, sugar, baking powder, baking soda and salt in a small bowl. 

Beat egg lightly in a separate bowl. Add milk, oil, applesauce and vanilla. Mix. Add mashed banana. Gently stir. Add dry mixture. Mix but don't overmix. 

Bake for 12-18 minutes on 375. My oven cooks hot so mine were done closer to 12. 

Good luck.