I know I am late, but did any of you see the blood moon yesterday? I missed by one hour! I held out for as long as I could but eventually I passed out! What I don’t understand is why most lunar eclipse only happen during the weekday! I hope it happens on a Friday or Saturday next time! Nature is such an amazing treat and it seems to never stop. I am just happy I get another chance to try to stay up and see it later in the year!
While I am not a big fan of eating at night; I did make these banana oat muffins for the special event, and since I fell asleep before I could have one. They went to work with Josh the next morning. Oh don’t worry he left me one to try! Banana Oat Muffins are soft and moist once you bite into them! They are great for breakfast or a quick healthy snack. There is no need for you to add butter, just enjoy them while there hot!
Banana Oat Muffins (Low-Calorie) Recipe:
1 ½ cups all-purpose flour
1 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar substitute (I used stevia)
4 tbsps. sugar
3 tbsps. whipped butter
1 egg white
2 large over ripe bananas (mashed)
1 cup almond milk
1 tsp. vanilla extract
Recipe Directions: Preheat oven to 400 degrees; Mix flour, oats, baking powder, and salt. In a large bowl mix egg white, sugar, milk, butter and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until combined. Line muffin tin with paper bake cups, and add batter evenly. Bake for 18-20 minutes or until a tooth pick inserted in the middle comes out clean. Serve with a glass of almond milk!