Oatmeal Almond Banana Muffin Recipe


Not having the same love for cooking as most women or even men, but being cursed with the ability to make great meals. I decided that if I do cook, infuse, bake or juice, I want it to be as quick and as disorganized as possible. Typically any of my food creations take a maximum of 5-20 minutes preparation, 5-30 minutes to cook and 30-60 minutes to bake (as I am normally not cooking meat as a vegetarian, except if I have non-vegetarian guest over). I know some vegetarians or people might ask: “Why would you make dishes with meat, if you are a vegetarian?” The answer is simple! “I choose to be a vegetarian and it’s not my place to impose my life choice’s on others or make them feel my choice’s need to be their choices. In another blog post, I will share why I became a vegetarian, but let’s get back to the recipe and my uniquely disorganized style of cooking.

I absolutely hate cooking with measuring cups and other measurement tools. I believe people who are really great in the kitchen cook from their emotions, eyes and the touch of the food in their hand(s). However, I understand that most people prefer to cook with exact measurements (and as the goal is not to change anyone), I will add some numbers and measurements to the recipes I share, though I encourage everyone to do more feeling than measuring when you cook.

Almond-Banana Muffins (Glutten, Milk and Artifical-Sugar free): Calories: 50-70 each muffin (depending on the pour per muffin); Preparation time: 10-20 minutes, Serving size: 18-24 Muffins and Cooking time: 30-60 minutes (baking.. always takes more time and it depends on your oven).

Ingredients: 5 cups of oatmeal, 30 raw almonds, 4 ripe bananas, cinnamon powder, honey and 6 egg whites from large eggs ( I rarely cook with egg yolk, as I feel it’s just wasted calories and cholesterol added to my yummy food). For example, 6 egg whites equal about 120 calories total and 24 grams of protein versus 420 calories and 42 grams of protein. I am willing to miss out on the 20 grams of protein to avoid the extra 30 grams of fat, 1200 grams of cholesterol and 300 grams of calories. 

Preparation: pre-heat your oven to 200 degrees, while your mix the ingredients together. With the 4 bananas you should slice them into small round slices like in the photo. For the almonds, chop them with a regular knife into small pieces that are still of about 4 pieces per almond. For the 6 eggs you can decide if you use the egg yolk or not. Then pour all the ingredients together in one bowl and add water to create a smooth batter.  I am not sure how much water, as I judge this based on how the texture looks, so please do the same. You want it to be creamy not watery. Sorry, for that bit of guessing with the water, but its part of the disorganized cooking that I warned you about. The good news is its only water! Finally, you can add as much cinnamon as you like and add some honey for sweetness.

Baking: Now pour some batter into each one of your muffin holders (this batter is enough to make 2 rounds of muffins for a total of about 24 muffins depending on your pour). Do not fill the muffin holder to the top, as the batter will expand as it bakes. Use a knife and stick the muffins every 20 minutes to see if they are baked. You will know it is done, when the knife comes out of the muffin clean and without batter. Let them sit open for a few hours and then store as you want. I personally like to leave them on my table, so everyone can enjoy them at will. The muffins last about a week (if everyone does not eat them all). 

Happy weekend baking! Now, all you have to do is enjoy your healthy living muffins! 


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