Chocolate Chip Banana Oat Muffins

Sunday night when I put Megan to bed I realized that her face was glowing. And by glowing, I mean it looked like she mixed a bottle of glitter with a jar of moisturizer and smeared it all over her face. Then Monday morning when I got back from taking them to school I realized that my bathroom was covered in makeup. Seeing as how I had taken them to school in my robe, pj’s and a ponytail, this clearly wasn’t my makeup. Apparently it looked okay because I didn’t notice it when I dropped her off.

When I got home from picking them up from school I was greeted with the wonderful aroma of these tasty things… (to which Taylor said “What in the world is that smell???” and when I told her I got a “yuck”.) I loved them. I could have eaten them all.

The cute little liners…

1 1/2 cups Flour
1 cup Old Fashioned Oats
1/2 cup Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 Egg
3/4 cup Milk
1/3 cup Vegetable Oil
1/2 teaspoon Vanilla Extract
1 cup Bananas, mashed
1/3 cup Chocolate Chips

Preheat oven to 400 degrees.
Combine flour, oats, sugar, baking powder, baking soda and salt.
In a large bowl, beat the egg lightly. Stir in milk, oil and vanilla. Add the banana and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Fold in chocolate chips. Line muffin pan with paper bake cups and divide batter among them.
Bake for 18 minutes.

Servings: 12
Calories 219
Fat 8.7g
Carbohydrates 31.7g
Fiber 1.6g
Nutrition Grade C

Today’s Leopard Print Find: Make-up case with mirror

Super Moist Banana Nut Bread

Hunger Games – check! Wow that movie was so much more disturbing than I ever expected. It was really good, but did they have to make it kids??? I can’t take kids or animals in movies without crying. If it would have been adults I might have been okay. (well probably not, but I like to pretend – as I sit here crying over Extreme Makeover Weight Loss Edition)

I made crock pot banana bread but realized I hadn’t made a normal banana nut bread. This one is super moist and was extra special because my mini sous chef Megan helped me make it.

2 cups flour
1½ tsp baking soda
2 cups bananas, mashed
1 cup sugar
Pinch of salt
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup chopped walnuts

Preheat oven to 350 degrees. Spray two 8×4-inch loaf pans with cooking spray.

In a medium bowl, mix together the flour, baking soda and salt.

In a separate bowl mix the bananas, sugar, oil, eggs and vanilla on medium speed. Add the flour mixture and mix on low until just combined. Fold in the walnuts.

Divide the mixture into the two pans. Bake for 40 minutes, or until a toothpick inserted into the middle comes out clean.

Servings: 16
Calories 240
Fat 12.2g
Carbohydrates 29.6g
Fiber 1.4g6
Nutrition Grade C-

Today’s Leopard Print Find: Madden Girl Ankle Boots …

Chocolate Dipped Bananas

Johnny wanted a frozen chocolate dipped banana the entire time we were at Disney World, but for some reason he never got one. I decided to be a good wife and try to make him one. Which reminds me, Target has Season 2 of The Good Wife on sale this week if you need it. We just finished season 1 and it was really good. Even better though is Damages. Almost done with season 2 of that one and it is awesome. If you need a good drama to watch I’d highly recommend finding the dvd’s. One of my all time favorite dramas. Now that I’m done with my ramblings, here are the Disney World Frozen Chocolate Bananas….

3 bananas
6 popsicle sticks
2 cups chocolate chips
2 tablespoons butter, cut into cubes

Assorted Toppings:
Nuts
Sprinkles
Coconut
Cookies
Candy Bar
M&M’s
Reese’s Pieces
Peanut Butter cups
Granola
Marshmallows

Peel and cut the bananas in half crosswise, so that you have 6 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer for 20 minutes. Heat chocolate chips with butter in the microwave for 30 seconds. Repeat in 15 second intervals stirring in between until melted. Dip the bananas in chocolate and roll in desired toppings. Freeze for 1 hour. Or if making ahead of time, remove from freezer 20 minutes before serving.

Servings: 6
Calories 386
Fat 20.6g
Carbohydrates 46.7g
Fiber 3.4g
Nutrition Grade C+

Today’s Leopard Find: Ceramic Trivet …