Spicy Eggnog and Banana Oatmeal Muffins

These muffins are quite tasty and moist, but you don’t have to wait until next holiday season to try them if you can’t get eggnog. Just use buttermilk instead of eggnog and add a little cinnamon and nutmeg and enjoy. They are great with your morning coffee or tea.

 This Real Food Recipe turned out much better than I expected. The warm spices, the creamy eggnog, the bananas and the slight crunch from the almonds. Wonderful!!! And they’re healthy too!

THE REAL FOOD INGREDIENTS

First, pre-heat your oven to 375 degrees. Then line muffin pan cups with paper liners. It will take 2 pans, one with 12 cups filled and one with 4 cups filled. Then, melt the butter slightly and let it cool.

In a medium bowl, mix the oatmeal and the eggnog together and let them rest while combining the other ingredients. This keeps the oats from being too dry. In a larger bowl, whisk together the wheat flours, sugar, baking powder, baking soda, pumpkin pie spice and salt. In another bowl, add the mashed bananas, egg, yogurt and vanilla, and whisk together and then add the cooled melted butter and whisk.

Note: Buttermilk can be substituted for Eggnog.  Also, 1 Teaspoon Cinnamon and 1/2 Teaspoon Ground Nutmeg can be substituted for Pumpkin Pie Spice.

Next, stir the oatmeal mixture into the flour mixture. When combined, add the banana mixture and mix until just combined and fold in the sliced almonds.

Last, fill the muffin cups approximately 2/3 full and sprinkle with a little Rapadura sugar and then bake for 16-18 minutes, until toothpick or knife inserted comes out clean.

The potassium in bananas is said to be important for cardiovascular health. The vitamin B6 in the fruit is needed for the nervous system to function correctly and it is needed for healthy skin, hair, eyes and liver.

Spicy Eggnog and Banana Oatmeal Muffins

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    Prep Time: 15 Minutes     Cook Time: 18 Minutes     Yield: 16 Servings


    Ingredients

    • 1 Cup Eggnog (Choose Whole Milk Eggnog or Substitute Buttermilk, Either With no Unwanted Additives)
    • 1 Cup Old Fashioned Oats
    • 1 Cup Whole Wheat Flour
    • 1 Cup White Whole Wheat Flour (100% Whole Grain)
    • 1/3 Cup Rapadura Sugar (Organic Unbleached and Unrefined Or Granulated Sugar)
    • 2 Teaspoons Baking Powder
    • 1 Teaspoon Baking Soda
    • 1 1/2 Teaspoons Pumpkin Pie Spice (Or Substitute Cinnamon and Nutmeg)
    • 1/4 Teaspoon Salt
    • 3 Medium Bananas, Mashed
    • 1 Large Egg, Room Temperature
    • 4 Tablespoons Unsalted Butter, Melted and Cooled
    • 3 Tablespoons Plain Greek Yogurt
    • 1 Teaspoon Pure Vanilla Extract
    • 1/2 Cup Sliced Raw Almonds

    Preparation 

    1. Pre-heat your oven to 375 degrees. Then line muffin pan cups with paper liners. It will take 2 pans, one with 4 muffins.
    2. Melt the butter slightly and let it cool.
    3. In a medium bowl, mix the oatmeal and the eggnog together and let them rest while combining the other ingredients. This keeps the oats from being too dry.
    4. In a larger bowl, whisk together the wheat flours, sugar, baking powder, baking soda, pumpkin pie spice and salt.
    5. In another bowl, add the mashed bananas, egg, yogurt and vanilla, and whisk together. Add the cooled melted butter and whisk.
    6. Stir the oatmeal mixture into the flour mixture. When combined, add the banana mixture and mix until just combined.
    7. Fold in the sliced almonds.
    8. Fill the muffin cups approximately 2/3 full and sprinkle with a little Rapadura sugar and then bake for 16-18 minutes, until toothpick or knife inserted comes out clean.

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    Author: Dianna

    Dianna Donnely is the Author of “Heart Seasons: The Rainbow Revelation” Who is Passionate About a Healthy Happy Lifestyle and Easy Real Food Recipes! Real Food Meals Recipe Books Coming in the Future!

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