Just a few months ago, we found out that my son has genetic high cholesterol. Yes, my toddler, who is not even three years old. Our pediatrician set us up with a nutritionist who gave us guidelines of what our son should be eating. Well it turns out, we were already doing great and his current diet matched the guidelines pretty well.
Most mornings, my boys eat cereal for breakfast. It’s one of the few foods they eat without a fight. However, being toddlers, they get tired of eating a bowl of cheerios every morning. So I went on the search for something new to try. After finding several recipes on Pinterest, I put a couple ideas together to come up with my own. The main ingredients are ones you probably already have on hand: bananas, oats, and milk. Still keeping the recipe simple, I added dried cranberries for additional flavor and chia seeds for added nutrients.
Chia seeds are considered a superfood and have many health benefits. They are high in fiber, calcium, protein, potassium, Vitamin C, and are one of the most concentrated sources of omega-3 fatty acids. After getting a chance to try Bob’s Red Mill Chia Seeds, I have been adding them to just about everything including smoothies, oatmeal, even peanut butter and jelly sandwiches. They are hardly noticeable and pack so many nutrients!
To prepare the muffins, preheat your oven to 350 degrees. Add 2 bananas, 2 cups of oats (I used quick oats since it is what I had on hand), 2 tbs of almond milk, 1 tbs dried cranberries, and 1 tsp of chia seeds to a food processor. Feel free to add more chia seeds up to a tablespoon. To mix the ingredients, I tried to take a short cut and use my smaller, easier to clean Sage Spoonfuls blender. Turns out that I needed the power of our food processor to blend everything well. Once it was mixed, I filled the muffin cups 3/4 full. I would suggest you either use silicone liners or grease your pan. When I used the paper liners, I had a hard time separating them from the bottom of the muffins.
Bake for 18-20 minutes. Since these do not contain eggs, you do not have to worry about bacteria being cooked out of the food, but the muffins will seem doughy if not fully cooked. My first batch of muffins was a little undercooked, but my boys loved them that way. They were easy for them to chew since the muffins had retained moisture. When you remove the pan from the oven, the muffins will look very similar to how they looked before being cooked. They will look rough on top and will not rise.
Let your muffins cool and enjoy with butter, jam, or even plain. Although there is no added sweetener, the bananas and dried cranberries will add plenty of sweetness. If you enjoy banana bread, you will especially love these muffins…and they are so easy to make!
- 2 cups oats
- 2 large bananas
- 2 tbs almond milk
- 1 tbs dried cranberries
- 1 tsp chia seeds
- Preheat oven to 350 degrees.
- Mix all ingredients in food processor until well blended.
- Fill muffin liners or greased pan ¾ full.
- Bake 18-20 minutes.
- Let cool and serve.