Banana-Oatmeal Eggnog Muffins

BananaOatmealEggnogMuffins

 

This Christmas Eggnog was ridiculously expensive. I remember being in the food store and listening to a woman argue with the cashier over the price of the Eggnog which came in at a whopping $7. Needless to say for the entire Christmas season, we only had about 2 cartons of Eggnog.
Now that the season is over, I expected the price to go down drastically. 
WRONG!
I still ended up paying $5 for a quart. (The smallest size the food store had available).
Luckily, it was the most expensive ingredient in the recipe meaning I didn't spend much to make this.

My inspiration came from Kate at Diethood for her Oatmeal Eggnog Muffins.
I had to try it as soon as I heard about it. I love Eggnog so Eggnog in muffins just sounded genius! But I knew that I wanted to put my own spin on it. So when I thought about what I could add to it, I instantly knew that bananas would be the perfect ingredient!
The weekend came and went and I hadn't accomplished a thing.
So I vowed to make it for breakfast this morning, and I did!

I was glad that the recipe was semi-healthy because you know that's how I roll!

I ate mine with a single scrambled egg and turkey bacon. However you choose to eat yours, I'm sure it'll taste magnificent! 

BananaOatmealEggnogMuffins

Bon apeptit!

Oh wait, I was supposed to tell you how to make this wasn't I?
Silly me!
Here's how it's done!

recipe

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: Makes 12 Muffins
 
 

Ingredients
1 cup rolled oats
1 cup eggnog
1 cup all-purpose flour
½ teaspoon baking powder
¾ teaspoons baking soda
¼ teaspoon salt
1 teaspoon cinnamon
2 eggs
1 teaspoon vanilla
1 ripe banana
1/3 cup brown sugar
1/4 cup vegetable/canola oil

Instructions
Preheat oven to 400.
Line two standard 6-cavity muffin pans with paper cups and spray each cup with a nonstick spray. You can also use a 12-cavity cupcake pan.
Place the oats and eggnog in a bowl and let stand for 20 minutes.
Sift together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, lightly beat the eggs.
Stir the eggs into the eggnog mixture; mix in the vanilla, banana, brown sugar, and vegetable oil.
Pour the eggnog mixture into the flour mixture and stir just until combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups.
Bake for 15 to 20 minutes.
Let cool for 5 minutes before turning them out onto a cooling rack.
 

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