Wholesome banana oat muffins for hungry kids

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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wholesome banana oat muffins with molasses
My son has hit the stage where he’s always hungry. He eats a good supper then before you know it he’s making peanut butter toast. Or I wake in the morning to see that he’s been eating hard boiled eggs as a bedtime snack. He writes grocery lists.

I heard that this sort of thing happens, that teens can plow through your kitchen like a swarm of locusts, leaving the fridge and cupboards half bare and then still say “I’m starving.”

My aunt Ann, the mother of seven boys, used to lock the baking supplies high in a kitchen cupboard, pocket the key and then flee to our house just as the afternoon school bell rang.

She and mom would have a peaceful chat over coffee while some animated version of Lord of the Flies was raging on up the road in her kitchen.

(That exaggeration is only slight.)

banana oat muffins with molasses are wholesome and nutritious

When my son makes his way through the back path and in the door after school these banana oat muffins with molasses are one treat that fills his belly. They’re a nutritious grab-and-go snack that’s wholesome and just sweet enough.

I freeze great bunches of over ripe bananas so I always have some on hand for baking. Just peel them first, and lay them on cookie sheets to freeze before packing them away (otherwise they’ll all stick together).

banana oat muffins with molasses are wholesome and nutritious

Banana Oat Muffins with Molasses Recipe

 Adapted from Our Lady of Second Helpings

Makes 12 muffins (or 18 mini muffins)

Ingredients:

  • ½ cup butter, softened
    1/3 cup sugar
    2 large eggs
    3 ripe bananas, mashed (approximately 1 1/4 cups after mashing)
    1/4 cup Crosby’s Fancy Molasses
    1/2 cup plain yogurt or buttermilk
    1 teaspoon vanilla
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1 1/2 cups flour, spooned in (can use half whole grain)
    3/4 cup rolled oats

Instructions:

  1. Preheat oven to 350 F and prepare muffin tins.
  2. In a large bowl beat butter and sugar. Beat in eggs, one at a time.
  3. Add the bananas, molasses, yogurt, and vanilla and mix well.
  4. Sprinkle over the baking soda, salt, cinnamon and nutmeg and mix well.
  5. Add the flour 1/2 a cup at a time, mixing gently until just incorporated. Gently stir in the oats.
  6. Spoon into prepared tins and bake for 20-25 minutes, until set.
  7. Let cool 10 minutes before removing from pan.

A delicious variation: Add 1/2 cup dried cranberries and one tsp. of orange zest to the batter.

banana oat muffins with molasses are wholesome and nutritious

More baking with bananas recipes:

moist and delicious gluten free banana bread recipe, with molasses

Gluten free banana bread

decadent banana bread with nuts

Decadent banana bread

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Creamy Baked Oatmeal Breakfast Pudding with Apple

Servings: 6 serving(s)

Prep time: 8 hours

Total time: 9 hours

Cooking time: 1 hours

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Creamy baked oatmeal breakfast pudding

We are a porridge family. We buy our rolled oats in 8 kg bags and most weekday mornings I or my husband set a pot of oats on the stove to cook before the kids get out of bed. Oatmeal is one of the few things that fills me up in the morning, and keeps my stomach from growling before 10:00 a.m.

It’s handy being a lover of oatmeal since it’s so darn healthy. There is a list as long as my arm of the health and nutrition benefits of oats. I consider it a bonus that oats and molasses make such a lovely pair.

Creamy baked oatmeal breakfast pudding

My husband is the real porridge expert in our house. His is always much creamier than mine.

If you’re a fan of extra creamy porridge then I think you’ll enjoy this baked oatmeal breakfast pudding. Smoother than the rice custard of my childhood, when eaten warm right out of the oven it’s a comfort on chilly days.

Creamy baked oatmeal breakfast pudding

The recipe takes just a minute of prep before bed and then mixes up quickly in the morning. It also reheats well if you have leftovers or decide to bake it ahead of time.

The recipe is adapted from Simple Bites, and according to Aimee (at Simple Bites), soaking oats makes them more digestible and helps your system absorb more of the nutrients in the oatmeal.

Oatmeal breakfast pudding with apple Recipe

Slightly adapted from Simple Bites

Serves 6

Ingredients:

  • 2 cups rolled oats (preferably old fashioned)
  • ½ cup buttermilk
  • pinch of salt
  • 3 eggs
  • 1 cup milk (nut, seed or cow’s)
  • ½ tsp. vanilla
  • ¼ cup Crosby’s Fancy Molasses
  • 2 Tbsp. butter, melted (can use oil)
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/8 tsp. grated nutmeg
  • 1 apple, grated

Instructions:

  1. In a large bowl combine rolled oats, buttermilk, salt and 1-1/2 cups of water. Stir then cover with a dish towel and let sit overnight.
  2. The next morning pour oat mixture into a colander and drain for a few minutes to remove excess moisture.
  3. Preheat the oven to 350 F and line a 9”x9” pan with parchment paper or grease it well.
  4. In a separate bowl, whisk the eggs then add the milk, vanilla, molasses and melted butter. Mix well then sift in the baking powder, cinnamon and nutmeg.
  5. Add soaked oats to the egg mixture.
  6. Core the apple and  grate it on the large side of a box grater. Add to the oat mixture and combine well.
  7. Pour mixture into the prepared pan. Place additional apple slices on top and bake for 40 -45 minutes or until light golden on top.
  8. Let stand for 5 minutes. Serve hot with milk and drizzled with maple syrup or molasses.

 A great variation from Lorraine, a reader:

“I didn’t soak the rolled oats overnight, so I increased the total milk to 2 cups. And I don’t like grating, so I lined the bottom of the pan with 2 sliced apples. My daughter loves blueberries, so I also added about a cup of frozen blueberries to the top and finished it off with about 1/3 cup sliced almonds.” Yum! I think Lorraine’s version is my new favourite.

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly email too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Here’s to eating well, everyday,

Bridget signaturefollow

Molasses granola and a bike ride in your PJs

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Molasses granola is just sweet enough

It’s a spring thing, this wanting to get out more and exercise, a craving for healthy food. Forget New Year’s resolutions. April is the time that anything seems possible. I take longer walks and let the kids ride their bikes around the neighbourhood way past bedtime. Sometimes in their PJ’s. Like I did when I was little.

Granola and healthy living is a bit of a cliché I know but you have to admit that a mouthful of oats and flax with your yogurt is good for the body. This recipe is an adaptation of a Martha Stewart recipe someone gave me years ago. I make it every two weeks and store it in a sealed container. It’s yummy over yogurt, mixed with cereal or on its own.

Molasses granola

Combine in a large bowl:

  • 6 cups old fashioned rolled oats (gluten-free variety if required)
  • 1 cup sunflower seeds (not roasted or salted)
  • 1 cup sesame seeds
  • 1 cup wheat germ (omit for gluten-free version & can substitute with 1/2 cup hemp seeds)
  • 1 cup flax meal (ground flax seeds)
  • 1 cup nuts (almonds or walnuts) or pumpkin seeds
  • 2 tsp. cinnamon
  • 1 tsp. ginger (ground)

 In a small bowl stir together:

  • 1/2 cup Crosby’s Fancy Molasses*
  • 1/3 oil (canola or olive oil)
  • 1/2 cup orange juice, water or cider

*To make your granola extra nutritious use half blackstrap molasses

  1.  Stir liquid into dry and mix until well combined. Spread on a sided cookie sheet that has been lined with parchment paper.
  2. Bake in a slow oven (300 degrees) for about an hour, stirring every 15 minutes so the edges don’t get too brown.
  3. Cool completely, add 1 cup of dried fruit (cranberries are yum) if you like, and store in an airtight container.
  4. If you’d like it to be sweeter just add a bit more molasses.