If the way my boys eat now is any indication of how they will eat in the future, I fear for what my grocery bill will be 10 years from now with three very hungry boys. Getting them to actually sit down and eat a meal in its entirety is challenging, but what I find instead is that they graze all day long.

It’s so easy to fall into the packaged snacks trap. I’m definitely guilty of doling out the squeeze applesauce, Goldfish, and graham crackers out of sheer ease and convenience. I don’t plan on stopping that any time soon, but it’s certainly nice to have some easy, healthy, homemade options too.

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Sometime last year I stumbled across a recipe for muffins with very few and very natural ingredients. They seemed perfect for breakfast, or an afternoon snack, and were very portable. I made them once and enjoyed them a lot. I made them again with a few adjustments and was hooked forever.

These muffins are really tasty. They’re moist and versatile, and we almost always have all the ingredients on hand. They’re also gluten-free, if that’s important to you, and VERY kid-friendly. The boys ask for and devour them regularly.

Oatmeal Banana Muffins
Adapted from Green Lite Bites

  • 3 mashed bananas, the riper the better.
  • 1 cup milk
  • 2 eggs
  • 1 tbsp baking powder
  • 3 cups old fashion or rolled oats (not quick cooking oats)
  • 1 tsp vanilla extract
  • 1/4 cup brown sugar* (optional)
  • 1/4-1/2 cup raisins, dried cranberries, chocolate chips, chopped nuts, etc., etc., etc. The possibilities are endless.

Preheat oven to 375 degrees

Mix all ingredients together except the raisins (or whichever addition you choose), and let sit while you prepare the muffin pans. (*In regards to the brown sugar: the original recipe is sugar-free. I have made them both ways and enjoy each, but I find that unless the bananas are SUPER over-ripe, they lack a little sweetness. Go in whichever direction your prefer.)

Spray a muffin pan with non-stick spray.

Stir the raisins into the oatmeal batter.

Divide batter into muffin cups. They should be just about filled. Mine have yielded 12 muffins every time, but yours may vary based on the size of your tin.

Bake 20-30 minutes until the edges just start to brown and the muffins are firm to the touch.

The muffins may stick when hot but are removed easily when cooled for a bit.Mine usually come out clean after cooling for 10 minutes. When fully cool, store in an air-tight container or zip-top bag. They never last more than two days in our house!

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