De-tox Monday - a recipe

 For those of you reading this in a Peeps-induced coma, fingers swelled up like sausages from the sodium in yesterday's ham, there is hope. Sure, we all went a little wild with the Easter candy. I have learned that jelly beans are a gateway drug: 10 of them are 1 point on WW, but how about 1,000? And like  every well meaning drinker (I'll just have one glass of wine; I have to get up early in the morning), the next thing you know you are in the pantry trying to silently get the foil off a Cadbury egg. Oh, maybe that was just me.....

 So I'm claiming De-Tox Monday and starting off my day with these Banana Oatmeal Muffins. For one thing, it's a great way to use up those bananas you left rotting in the fruit bowl as you reached for yet another Reese's egg. Ditto with the greek yogurt in the refrig and boca burgers in the freezer. Welcome back into my life, healthy foods. I had a brief fling, it meant nothing, and I know you will see me to bathing suit season, just a few short weeks away.....

 These muffins are from a new favorite blog Chocolate Covered Katie, a great source of healthy desserts. We love to make a batch and freeze some. I pack them in my lunch for a healthy snack or for a post work out nosh. I cut the oil in half to make them lower fat and substituted applesauce. You can also add coconut, almonds - whatever strikes your fancy. 

 I always do favors when I entertain - the caterer in me won't go away - so for Easter I made a batch of these muffins in adorable baking cups and wrapped up pretty so we could all start off the week right. 

 And I promise over the next few weeks, you won't hear a Peep out of me about Easter candy....

from Chocolate Covered Katie 

Oatmeal Cupcakes To Go 

(makes 24-25 cupcakes)

Adapted from: Cookie Dough Baked Oatmeal.

• 5 cups rolled oats (400g)
• 2 1/2 cups over-ripe mashed banana, measured after mashing (For all substitution notes on this recipe, see nutrition link below.) (600g)
• 1 tsp salt
• 5 NuNaturals stevia packets (or omit and use 5 tbsp liquid sweetener of choice–such as pure maple syrup or agave–instead)
• optional: 2/3 cup mini chocolate chips
• 2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back by 1/3 cup.)
• 1/4 cup plus 1 tbsp oil (45g) (I really like coconut, but veg oil will also work. For lower-fat substitution notes, see nutrition link below.)
• 2 1/2 tsp pure vanilla extract
• optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.