Oatmeal Banana Flax Muffins

This afternoon I felt inspired to get a jump start on dinner. Okay, fine. I knew I’d probably feel lazy later this evening and better get crackin’ earlier rather than later if I wanted a quality dinner. At least I know how I operate!

I had two large chicken breasts in the fridge that I figured I could parlay into a yummy crock pot meal.

A comment on Courtney’s blog by Corey linked to a recipe on her blog for slow cooker spicy buffalo chicken sandwiches and I was immediately sold.

Though I am a big fan of my own pulled buffalo chicken sandwiches, I wanted to try something new and Corey’s recipe seemed like a winner.

Her recipe called for sautéing veggies and chicken in a skillet before putting them in the crock pot, but I detest dishes, so I put everything in the crock pot at once. (I omitted the red pepper because I didn’t have one on hand.)

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After cooking for about five hours on low, we had spicy buffalo chicken, ready for eatin’!

It was really good! Ryan and I both liked it and agreed we would definitely make it again, though I must say that if I was really in the mood for traditional buffalo chicken flavor like I imagine it (think buffalo wings!), I’d stick to my pulled buffalo chicken.

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We served our chicken over steamed broccoli with a side of muffins!

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The muffins we ate were homemade oatmeal banana flax muffins that I made yesterday as part of my latest freelance assignment. Packed with whole grains, oats, healthy fat and banana, they are moist, wholesome and totally delicious.

Oatmeal Banana Flax Muffins (Makes 6 muffins)

Ingredients:

  • ¾ c. whole wheat flour
  • ½ c. old fashioned oats
  • ¼ c. firmly packed brown sugar
  • 2 tbsp. ground flax seeds
  • 1 tsp. cinnamon
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 egg white
  • 2 ½ tbsp. canola oil
  • ¼ tsp. vanilla extract
  • 1 small banana, mashed
  • ½ c. milk

Directions:

  • Preheat oven to 350 degrees and line muffin pan with six paper muffin cups
  • Combine whole wheat flour, oats, brown sugar, flax seeds, cinnamon, baking soda, baking powder and salt
  • In a separate bowl, mix together egg white, oil, vanilla, banana and milk
  • Gradually mix flour mixture into egg mixture until batter is combined
  • Divide the batter into the six muffin cups
  • Bake for 15 – 18 minutes

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I think they’d make a great breakfast on the go.

And speaking of which… See ya tomorrow for breakfast! Smile

Comments

  1. Eden says

    I just found your website today and was scrolling through, came across this recipe! I love Banana’s and I love muffins! I had to make them this afternoon! Can I just say… YUM! I calculated the calories from the brands of ingredients I used and only 200 calories! Even better :D
    x

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  2. says

    Do you suggest anything to sub for the brown sugar? I’m trying to eat low sugar….but I know that it’s hard to sub things for brown sugar in baking! Thanks!

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    • Candice Wolf says

      organic agave nectar is a newer sub the amber can be for brown sugar, has a low glycemic index and is suitable for vegan diets also

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        • Candice Wolf says

          The bottle I bought said 2/3 cup agave nectar= 1 cup brown sugar
          and also reduce other liquids by 1/4 cup.
          For this recipe I used 2 1/2 tbs and omitted the milk. My husband loved them and he hates everything I make that is even remotely healthy

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  3. Natasha says

    DELICIOUS muffins! Thanks so much for the recipe, it is a hit with the entire family; I always get 8 muffins out of this recipe and I add some raisins, blueberries, or whatever we feel like that day …. sometimes even a few chocolate chips ;) Thanks again! :)

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  4. tina says

    These are in the oven now!! I had to use chia seeds instead of flax so I made some modifications to the recipe. I am so excited to eat one!!

      (Quote)

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