September is here, and I have to admit its my favourite time of year! Routine starts back up after summer, and its the perfect time to get back on track with working out and making better choices when it comes to eating. However, this time of year for many might also bring stress and can feel somewhat overwhelming. We have gone from the laid back days of summer sitting on the back deck, to running out to the door to appointments and meetings. Recently, for myself I have had a career change so I have needed to have food more prepared and accessible than before.
I have shared a recipe below that has become one of my favourites! I actually doubled the recipe and froze the batch that I didn’t want fresh. It was perfect to pull a muffin out of the freezer the night before and it was great the next day. Side note, when it comes to preparing food for the week ahead: if you find that you have fruit that is starting to go bad- quickly wash it and throw it in the freezer. It will be perfect for morning smoothies, or in this case- MUFFINS!
Prep Time: 10 minutes
Cook Time: 25 minutes
Serving Size: 12
-2 1/2 cups All Purpose Flour
-1 1/2 cups Rolled Oats
-1 tbsp Baking Powder
-1 tsp Baking Soda
-1/2 tsp Salt
-3/4 cup plus 1 tbsp Granulated Sugar
-1 1/2 sticks Unsalted Butter, melted
-3 large Eggs
-2 large Bananas, pureed
-1/2 cup Buttermilk
-1/4 cup Greek Yogurt
-1/4 cup Canola Oil
-1 1/2 tbsp Chia Seeds
-1 cup mini semi sweet Chocolate Chips
1. Line a 12 cup muffin pan with paper liners. Set aside. Pre heat the oven to 425 degrees.
2. In a large bowl, sift together flour, baking powder, baking soda, and salt. Stir in the oats and combine.
3. In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, melted butter, eggs, bananas, buttermilk, yogurt, and oil. Mix until well blended.
4. Remove the bowl from stand mixer and gradually add flour mixture to egg mixture, stirring gently with a wooden spoon or spatula. Stir just until dry ingredients are barely combined.
5. Do not over mix.
6. Fold in the chia seeds and chocolate chips.
7. Fill each cup in the muffin pan until 3/4 full.
8. Bake for 25-30 minutes. Tops of muffins will be golden brown and a toothpick inserted in the centre of the muffin comes out clean.
9. Remove the pan from the oven and cool muffins in the pan fo 10 minutes before removing.
-Best served the day they are made
-Muffins can be stored at room temperature for up to 3 days.
-May be frozen for up to 1 month.