>Oatmeal Banana Split Muffins


Foodbuzz, Kelly Rippa and Electrolux have teamed up again for a fundraiser benefitting the Ovarian Cancer Research Fund.  The idea is that for every Foodbuzz Featured publisher who posts a banana split related post before noon today (PST), Foodbuzz wil donate $50 to OCRF – pretty cool, huh?

Well, I did a Banana Split post yesterday, and let me tell you, those suckers were YUMMY.  But, I was feeling a little guilty about the fact that they weren’t quite so much on the healthy side of the spectrum.  Don’t get me wrong – they were made completely from scratch (from the ice cream to the candied cherry topping, and all points in between), but they were by no means good for you.

This morning, I decided I’d try to make a healthier breakfast banana split variation.  I used most of the ingredients that I used in my dessert version, and piled it all together into a tasty muffin.

Oatmeal Banana Split Muffins
 prep time: 10 minutes
bake time: 30-40 minutes
serves: 4-6

1 1/2 bananas, mashed
1/2 cup whole-milk yogurt
1 teaspoon vanilla extract
1/3 cup brown sugar
1/2 cup rolled oats
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt
1 1/2 cups fresh cherries, pitted and halved

1.Preheat your oven to 350F and line a six-cup muffin pan with paper liners

2. Combine your wet ingredients in a bowl
3. Sift together your dry ingredients and fold them in with your wet ingredients.

4. Fold in the cherries.

5. Bake at 350F for 30-40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

What resulted was a dense, moist muffin – almost like eating a hand-held bowl of hearty oatmeal.  It had a lot of banana flavor, and the cherries were a perfect sweet/tart addition to the whole thing.  My son LOVED them – he ate two of them in about a 5-minute span.  I have to admit, I downed two of the little suckers pretty quickly myself. 
To continue raising money for OCRF, click here.

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