Make These - Banana Oatmeal Breakfast Muffins

(my muffins via instagram @lyndsylee)
i absolutely adore our new kitchen (i can't believe it has already been a month), and have been trying to utilize it as often as possible.  trying to eat healthy and deliciously has never been easier thanks to pintrest (not sure why i was so late to joining)! 
i saw this picture in my feed a few weeks back... 
i immediately told b to keep his mitts off the bananas as i needed them to get good and brown to bake these banana oatmeal breakfast muffins
added bonus besides looking so tasty...they are gluten-free and perfect healthy morning treats to grab and go.  and did i mention they were oh so moist (yeah, i realize that is a disgusting word, but it is the best way to describe them - please accept my apologies)? 
they were a hit with b, me and the gals at work (always good about testing out my goods).  do yourself a favor and make them.  don't even second guess my recommendation, just do it!  your tummy will thank you!

*2.5 cups old fashioned oats (i used trader joes gluten free rolled oats)
*1 cup plain low fat greek yogurt
*2 eggs
*1/2 cup honey
*2 tsp baking powder (totally forgot to add this to mine)
*1 tsp baking soda
*2 TBSP ground flax seed (bought seeds from trader joes & ground them myself)
*1 tsp vanilla
*2 ripe bananas (i used 3 - mine were on the smaller side)
*chocolate chips (optional)
1. preheat oven to 400 degrees. spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. place the oats in the food processor and pulse for about 10 seconds. add remaining ingredients to the food processor (i used my blender - worked great).
3. process until everything is mixed together and oats are smooth.
4. divide batter among cupcake liners, and bake for 18-20 minutes (i only cooked mine for 16 minutes), or until toothpick comes out clean.


1 comment:

♥B said...

Those sound amazing!
With Love From, B


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