I have a new job and a whole new set of work friends who will get to taste my goodies! I haven't baked in a while so I was excited to try a new recipe. I had some chocolate chips in the pantry and some browned bananas in the freezer so I knew I wanted to make banana muffins. To make things a little healthier, I selected this recipe for Banana Oatmeal Breakfast Muffins. There is a big difference between baking and cooking. Baking is a science and for the most part must be precise and orderly, while cooking is an art and can be much more creative. In general, I try not to make too many changes when it comes to baked goods. I also got a chance to use my food processor, which has seen a bit more love lately. I started by pulsing the oatmeal until it was flour like. Next, I added in low fat vanilla yogurt (substituted for Greek yogurt), honey, eggs, baking soda, baking powder, vanilla, and bananas. I omitted the flax seed because it's not something I typically have in my kitchen. I pulsed it together until it was the perfect consistency. Finally, I stirred in a cup of mini chocolate chips. I portioned out my batter into 18 muffins and baked them at 350 for about 22 minutes. After the muffins baked, the best word to describe them was moist. They were cooked, but definitely moist. I had Mike try them out to make sure I would be able to impress my new coworkers. He tried them and liked them, so I brought them into share. I am hoping they enjoyed these healthier muffins as much as Mike and I did. I will definitely make these again and they are great for anyone who is looking to eliminate flour and excess sugars.

The New Austonian