Oatmeal Muffins
Bubba Durand

These are not really "muffins"... more like muffin-shaped hand-held oatmeal!
2 C Old-fashioned rolled oats
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 ripe banana, mashed with a fork
1 medium Granny Smith apple, grated with skin
2 eggs
4T Swerve or Splenda
2 teaspoons pure vanilla extract
1 teaspoon maple flavor
1 cup unsweetened cashew milk or almond milk
1/2 cup pecans
1 T virgin coconut oil (or canola oil)
Preheat oven to 350.

Beat eggs in a mixing bowl and add milk.
Stir in oats and let sit while you do other stuff (toast pecans, mash banana, grate apple, etc.)
Pour pecans* onto a cookie sheet, bake for 8 minutes, then chop.
Add everything to the oat mixture.
Spray a 12-cup muffin pan with non-stick cooking spray.
Fill the muffin cups with batter. They'll be pretty full, but it's ok: they won't rise.
Bake for 25-30 minutes or until the center of each muffin is set.
Allow to cool for 10 minutes before serving.
Store in a covered container in the refrigerator for about a week or freeze for up to 3 months.

To reheat a frozen muffin, microwave 45 seconds.

Makes 12 muffins
Calories 120.6
Total Fat 6.4 g
Sodium 219.2 mg
Potassium 78.5 mg
Total Carbohydrate 13.8 g
Dietary Fiber 2.4 g
Sugars 3.2 g
Protein 3.3 g

*If you add an extra pecan to the top of each muffin as pictured, don't pre-toast those pecans. They'll get plenty toasted on top of the muffins.

The Johnson Family Cookbook