Breakfast Muffins: Whole wheat, Banana and Oats

A piping hot breakfast is the ideal way to start the day. However for me the snooze button often comes in the way. So these little beauties were made. To make them as healthy as possible I subbed half the flour with whole wheat flour, added oats for fiber, and bananas for potassium and calcium. Since bananas are naturally sweet, you need less sugar as well. As they bake, a sweet smell of cinnamon wafts through the house.... What better way to start the day... You can store them in a refrigerator in an air tight container upto a week. Just warm up one every morning. They can also be frozen for upto 6 months. Thaw overnight in the fridge. These are denser than your average muffin and less sweet. You can add more sugar to make them sweeter. 

Ingredients:

1 cup quick cooking oats
2 ripe bananas medium size
1/2 cup whole wheat flour (atta)
1/2 cup all-purpose flour (maida)
1 cup milk
1/4 cup sugar (measured then powdered)
2 tbsp oil
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon powder
1 teaspoon vanilla
1/4 cup chocolate chips (optional)

Preheat the oven to 375 deg F / 190 deg C. Line muffin moulds with liners or grease them.

Soak the oats in milk and keep aside for atleast 15-20 minutes.

In another bowl sift the flours along with the baking powder, baking soda and cinnamon.

Mash the bananas. Mash right before use else they will brown. In the soaked oats, add bananas, vanilla, oil and sugar. Mix well. Add this mixture to the flour and fold in. Mix till just incorporated, do not over mix else the muffins become rubbery.

Scoop into muffin moulds, sprinkle chocolate chips on top (if you like) and bake for 15-18 minutes. Insert toothpick to check for doneness. If it comes out clean they are cooked. Else bake for 1-2 minutes more till done.

Serve warm with a glass of milk or coffee or tea!