I love having weekends that are relaxing and carefree, don’t you? This was one of those weekends and we sure had fun spending time with our girls and just being a family.
My youngest daughter loves to spend time in the kitchen with me, she calls herself “the cooker” – every time she hears me rattling around in my cupboards, she goes and grabs her chair, drags it behind her and puts it right beside me so she can help me cook. She also loves bananas, oatmeal and chocolate… so when I told her we were making banana bread muffins, she didn’t hesitate!
She jumped right in and started mixing the ingredients like a pro! I’m telling you I am pretty convinced you will be seeing her on the Food Network soon…I can see her winning Chopped Jr.! Yes, I have high expectations, but she’s so darn cute that she’ll probably win on personality alone if her cooking skills don’t cut it.
Anyways, enough about my kiddo – You guys need to try these muffins, but make sure you add the baking soda. I have a close friend of mine that forgot the baking soda and well… lets just say they were not “muffins.”
This is just a simple, easy and delicious snack you can make ahead for the week and the kids can just eat them throughout the day!
- 2 cups old-fashioned oats
- 3 ripened bananas
- 2 eggs
- 1 tsp baking soda
- 2-3 tbsp honey (or 3/4 cup of Medjool dates)
- (OPTIONAL) dark chocolate chips
Preheat oven to 350 degrees.
Grease a muffin tin.
Mix all ingredients in a blender or food processor until smooth.
Pour batter into muffin tin (10-12 standard size muffins).
Top with chocolate chips (Optional but OH! so good!)
Bake for 15-20 minutes.