#Recipe: Super Healthy Banana Cinnamon Oatmeal Muffin

Sunday has always been rest and meal prep day for me. I give my muscles a much needed day off to recharge for an upcoming weak of crazy, intense workouts, because I never do a moderate workout. Being a busy career mom of 2, I only have 1 hour a day to workout and shower. Therefore, I choose intense workouts (Basically, Insanity or any other crazy Shaun T workout) that are 30 to 45 minutes tops. They do the trick beautifully, and I find myself swimming in a pool of my own sweat afterwards (Yeah, I know you might think to yourself “Ewww, that’s gross”. I don’t blame you, but as long as my fat is crying, I’m a happy gal).

So on Sundays, I rest, and I prep for an upcoming week of healthy eating and exercising. Today, I kinda “forced” myself not to workout. My body felt like it was lacking something; I had so much energy and was feeling the urge to break a sweat but I decided to just chill out all day. Then I started meal prepping lightly: boiling eggs, broccoli and green beans, grating carrots, and baking a healthy stack of muffins to munch on as a snack throughout the next week.

They turned out to be more like a banana bread muffin as they were very low in carbs and fat. I’m on a calorie count journey for the next couple of months so these muffins will be just awesome!

 

Ingredients:

1 large ripe banana, mashed

2 eggs

3 tbsps canola oil

1 pinch salt

1 dash vanilla extract

3 packets of Splenda

1/2 teaspoon cinnamon (I just wanted a hint, but you can add more if you love a stronger cinnamon taste)

2/3 cup nonfat milk (more or less)

1 heaped teaspoon baking powder

1.25 cups oats

3 tbsps semolina

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Method:

In a bowl, whisk together eggs, oil, Splenda, vanilla extract, cinnamon and salt. Add in the mashed banana and milk and whisk well. Next, add the oats in 2 batches, whisking well after each batch. Add the semolina to give it some body, and finish by whisking in the baking powder.

Line a muffin tin with paper cups and pour 1 ladle into each muffin. The batter will be enough to make 10 muffins.

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Bake for 20 to 25 minutes in a preheated oven at 180 degrees C (or until a toothpick inserted comes out clean).

Remove muffins from the oven and cool on a wire rack.

Fluffy on the inside
Fluffy on the inside

Remark: You may want to add 1 or 2 more sachets of Splenda for a sweeter taste. I wanted my muffins to taste more like a banana bread, as I might smear them with peanut butter 🙂

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Happy baking! 🙂

 

 

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