Oatmeal is considered a whole grain, meaning that the germ, endosperm, and bran of the grain are kept intact and used in the processing of flour, breads and bread products. It should be noted that while oats on their own are gluten-free, the may be contaminated with gluten during processing so those with Celiac Disease should be sure to use oat products that are certified as gluten-free. Research has indicated that the consumption of oats can be related to improved health, including appetite-control, improved immune response, reduced risk of type 2 diabetes, and controlling blood pressure.
If you are a little tired of eating hot oatmeal for breakfast but still want to include oatmeal into your meals, Oatmeal Muffin Day is the day for you! This food day puts the spotlight on the benefits of oats wrapped in easy-to-make and easy-to-take muffins.
Aside from the health benefits associated with oatmeal, muffins allow you to get creative in the kitchen. Try out different combinations of fruit in your muffins or experiment with adding nuts. Baking oatmeal muffins can be a family activity and is a great way to allow your children to get involved in cooking. Start with a simply oatmeal muffin recipe and have your family add their favorite toppings into their own muffin tins.
Making a batch of muffins can prepare you for the days when your schedule is packed and you want to grab a quick snack that won’t take too much time to prepare. Baking a full tray of oatmeal muffins can last you the week or longer if done properly. Start by baking your muffins as you normally would. Once they cool completely, wrap the muffins in parchment paper and store them in a large freezer bag. Be sure you get as much air out of the bag as possible. Now you will be prepared with a quick breakfast on those busy mornings. Simply take one muffin out of the freezer and heat in the toaster or microwave.
Here is a recipe for Banana Oatmeal Muffins … yum!
Banana Oatmeal Muffins
1 cup uncooked old fashioned oatmeal
¾ cup whole wheat flour
½ cup all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 medium very ripe bananas, peeled
1 cup plain nonfat yogurt
2 tablespoons unsweetened applesauce
1 teaspoon ground cinnamon (optional)
½ cup crushed walnuts (optional)
1. Preheat oven to 375°F. Line 12 medium muffin cups with paper liners or spray bottoms with nonstick spray.
2. In a food processor, process oatmeal until it resembles coarse flour, about 15 seconds.
3. Add flours, sugar, baking powder, baking soda, and salt. Pulse a few times to combine. Transfer mixture to a large mixing bowl.
4. In a medium bowl, mash bananas until coarse consistency. Add yogurt and applesauce and mix well. Process until smooth.
5. Add wet ingredients to dry ingredients and stir by hand, quickly and lightly, until just mixed (batter will be thick). Add cinnamon and crushed walnuts (optional).
6. Divide batter evenly between prepared muffin cups. Bake for 20-25 minutes in preheated oven.
Your turn to take action: This weekend, whip up a batch of these quick muffins. Get original and add ingredients such as walnuts or dark chocolate chips. Share your favorite ingredients to mix in below in the comment section!