Banana Oatmeal Muffins

Ingredients  

• 2 cups oats quick cooking or old fashioned
• 2 large very ripe bananas
• 2 large eggs
• 1 cup plain nonfat Greek yogurt
• 2 to 3 tablespoons honey*
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon kosher salt
• Up to 1/2 cup mix-ins: chocolate chips mini or regular, chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)

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Instructions 

• Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside. (I use parchment liners- ungreased.
  
  
• Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. 
   
  By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
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  Divide the batter among the prepared muffin cups, filling each to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 20 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!

Julie's Baked Oatmeal

 

 Ingredients:

1/2 c vegetable oil (1/3 c + add milk to 1/2 c line)

3/4 c sugar (1/4 c)

2 eggs

1 tsp vanilla, optional

1 c milk

1/2 tsp salt

1 T baking powder

3 c quick cooking oats

1/2 c add ins (raisins, cranberries, chocolate chips, etc.)

2 T brown sugar

1/2 tsp cinnamon

Directions:

Beat together oil and sugar (whisk.)  Mix in eggs, vanilla, milk, salt, baking powder and oatmeal.  Stir together well, then stir in add- ins.

Pour into a lightly greased pie dish.

Mix together brown sugar and cinnamon; sprinkle over the top.  Refrigerate overnight.   The next morning, preheat oven to 350 degrees.  Bake until firm, about 35 minutes (30 mins.)

 

 

Coconut Bonbons

• Yield: 24 candies

Ingredients

• Two and two-thirds cups (7 ounces) flaked coconut
• One-half cup sweetened condensed milk
• Two-thirds cup confectioners' sugar
• One-fourth cup sliced almonds, finely chopped
• 2 tablespoons unsalted butter, at room temperature
• One-fourth teaspoon pure vanilla extract
• 8 ounces semisweet chocolate, coarsely chopped

Directions

• In a large mixing bowl, combine the coconut, milk, sugar, almonds, butter, and vanilla. Mix well. Cover and refrigerate for 1 hour.  
  

• Remove from the refrigerator and form into balls about the size of a pecan. Line a baking sheet with parchment or waxed paper.* Refrigerate for at least 1 hour.
  

• In a bowl set over simmering water or in a double boiler, melt the chocolate. Using two toothpicks, dip each ball into the chocolate, covering them evenly. Place them on the prepared sheet. Using a fork, drizzle the tops of each ball with any remaining chocolate. Refrigerate until set.

 From Coconut Bonbons 2:

    2 cups semisweet chocolate chips

    1 tablespoon shortening

• In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Return to waxed paper-lined pans. Sprinkle with jimmies or coarse sugar if desired. Refrigerate until firm.

 

Coconut Bonbons 

Coconut Bonbons 2