Oatmeal Banana Jam Muffins

Oatmeal Banana Jam Muffins copy

How’s everyone? Sorry I have not posted in a while! Life has been busy and rewarding! Last night at Mass I arrived to a packed church and had to sit in a different spot. UGH, Am I the only one who gets slightly confused sitting in a different section of seats? Everything looks so different! The church was packed because of first communion and we had 150 students and their principal from another part of Virginia.

Our priest treated the first communicants with kindness, goodness, gentleness and humor:) In his homily he explained, as they prepare to take First Holy Communion they need to always stay in communion with God. He asked them questions about how they can stay in communion. The kids raised their hands and he listened to their ideas and gave them praise. He then spoke gently to the parents and said “we all know that our kids don’t always listen to what we say” (insert chuckles from the congregation) but they do listen to what we do (nods of agreement)”. He emphasized how important it is as parents to live in communion. Going to church, making the sign of the cross, loving one another and acting out the gifts of the Holy Spirit are all examples he gave of living in communion.

This doesn’t apply to just first communicants. We can all use a refresher on how to live and love in communion! Happy Sunday 🙂

Finally, all of you, be like-minded, be sympathetic, love one another, be compassionate and humble.–1 Peter 3:8

God Bless,

Karen Name for Blog

Oatmeal Banana Jam Muffins
These are a tad time consuming because you need to let the oats and milk sit for 20 minutes but the end result is a soft, tender and yummy muffin!

1 1/2 cups large flake oats
1/4 cup flax meal
1 1/2 cup whole milk + 1 T Braggs vinegar (or buttermilk)
2 tsp vanilla
1 tsp cinnamon
1 1/4 cup all purpose flour
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
2 tbsp coconut oil, melted
1/2 – 3/4 cup berry jam

Preheat your oven to 375F or 350F convection

1. In a large bowl, combine oats, flax meal, buttermilk, vanilla and cinnamon. Stir until evenly coated; set aside to sit for 20 minutes.

2. Meanwhile, in a separate bowl, whisk together flour, brown sugar, baking soda, baking powder, and salt. Set aside.

3. After 20 minutes your oats will be slightly softened. Stir in eggs until well combined. Mix in coconut oil until combined. Add dry ingredients to the wet ingredients until just combined.

4. Use an ice cream scoop to drop batter into the prepared muffin tins. My ice cream scoop is oval shaped, so slightly smaller than the typical batter scooper, filling about 1/2 way. Reserve the rest of the batter for later.

5. Drop about 1 tsp of raspberry jam on top of the batter. Using the remaining batter to top off the muffins and cover the raspberry jam. Finally drop another dollop of the raspberry jam on the top of each muffin and spread slightly. I forgot to do that part:) (not a lot, just about 1/4 tsp)

5. Place muffin tins in the center rack of your oven and bake for 16-18 minutes or until the tops are golden brown and the tops spring back to the touch.

Makes 18

adapted from The Sweet and Simple Kitchen

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