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.)
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
Makes 12 muffins (or 18 mini muffins)
- 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 Grandma 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
- Preheat oven to 350 F and prepare muffin tins.
- In a large bowl beat butter and sugar. Beat in eggs, one at a time.
- Add the bananas, molasses, yogurt, and vanilla and mix well.
- Sprinkle over the baking soda, salt, cinnamon and nutmeg and mix well.
- Add the flour 1/2 a cup at a time, mixing gently until just incorporated. Gently stir in the oats.
- Spoon into prepared tins and bake for 20-25 minutes, until set.
- 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.
More baking with bananas recipes:
One more thing…
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Here’s to eating well, everyday,