Oatmeal banana muffins will bring a break from the world
We all have unique passions that stir something within ourselves — my love of elevating others with everyday cooking and creating an atmosphere to connect is actually part of my philosophy. We have today. The wars of this world may surround you, the chaos may rage as the walls close in but you still have today and today you have to eat. This muffin was fun to make.
I am always a little giddy when I make treats like this. It’s like a little ray of sunshine because I’m going to indulge in a sweet breakfast for myself and I’m also going to bless someone else with the excess of these golden balls of cake. I can’t eat them all and I’m not big on leftovers. The hour or so it took to make these from start to finish gave my mind a break from all the cares of this world. Oh, the troubles they do come. I can take that notion “we have today” and go running toward the tasks of the day and just as quickly hit a brick wall when the fires of concern tap and dance at my heels.
It’s the first day of spring and my troubles, for now seem a bit sleepy and slow. It has been a season of slowing and embracing and most importantly calmly living. I am both excited and sad to let go of these days, but while I was starting to think about new routines, I thought about the things that really made for one amazing winter. I know it is the end of the season, but I still think it is important to know what helped us make the most of a season especially one that can feel like a challenge to overcome at times. All of this dodging and deliberate peace seeking can be exhausting in itself. It’s why I cook. It’s my escape and the best way I know how to make someone else smile.
Even though this is a breakfast muffin it really tasted like a glorious healthy cake. It might’ve been the addition of oatmeal or the subtle banana flavors that wore the banner of health, but one thing’s for sure: Nothing tasted better than all the flavors combined and the moist, fluffy crumb. If you’re needing to check out a little from the cares of this world, I can’t think of a better way to escape.
OATMEAL BANANA MUFFINS
1 1/2 cups oatmeal
1 1/4 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
/8 teaspoon nutmeg
1 whole egg
1/4 cup oil
1 teaspoon vanilla
3 whole ripe bananas, mashed
In a large bowl mix oatmeal, flour, baking powder, baking soda, cinnamon, nutmeg and sugar together. In another bowl mix egg, oil and vanilla. Add to dry ingredients and stir. Stir in bananas. Divide into 12 lined muffin tins. Bake at 375 for 20 minutes. Serve
Janet McCormick is the owner of Let’s Eat Cafe in downtown Huntington. More of her recipes can be found at http://www.10-minutemeals.com.