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{the jonses three} oatmeal banana muffins + extras



you all know i have a thing with bananas. buy two, it’s not enough. buy a bunch, that’s too many and half of them inevitably go bad. thank the sweet baby jebus for baking, or we’d be wasting a lot of bananas.

also, thank the sweet baby jebus for pinterest. if i had been blessed with an aptitude in chemistry, kitchen concoctions would be more exciting but i need (to at least start it off with) a recipe.

{click here to go straight to the recipe!}

for brekkie today we tried these oatmeal banana muffins by the joneses three (there’s obviously more than three of them now, but aren’t they just so adorable? puke. kidding! they really do look lovely). aside: there’s nothing like deciding on a whim to make something fun or different and having all the ingredients.  i don’t know how i lived before, but having a fully stocked pantry really makes my heart sing.

the recipe is deceptively simple, and made all the better by the use of a blender (or food processor) to mix. i also don’t know what i did without my food processor. it’s really changed my life. maybe one day i’ll write a poem about it, ode to the processor.

i subbed liberté goat milk yogurt for fat free greek (because it’s what i had) and a half cup of brown sugar instead of 3/4 cups of white. i also dropped in two blueberries per muffin, and sprinkled the tops with organic shredded coconut. they turned out amazingly – colour, texture, everything – despite the fact i left them in the oven too long.


don’t do like me and get distracted by dishes. really, i didn’t consider the bake time for mini muffins needing to be less than that for their regularly sized siblings. i do love the golden brown colour, though, and the caramelized sugars. actually, i think they’re perfect. someone else thinks they’re perfect too…


blueberry on and in her shirt. on her pants. on the bottoms of both socks. she’s such a mess, and i love her.

oatmeal banana muffins {the jonses three}


2 1/2 cups whole rolled oats
2 eggs
3/4 cup sweetner of your choice (we subbed 1/2 cup brown sugar)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 bananas (we used three small organic bananas)

– preheat oven to 400 degrees. generously spray muffin tin with non-stick cooking spray and set aside.
– place all ingredients, including bananas, in a blender or food processor and blend until oats are smooth.
– divide batter evenly among cupcake liners (we had leftovers), and bake for 20-25 minutes or until a toothpick comes out clean.


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