Now, I know today is St. Patrick’s Day, and while I don’t have a St. Patty’s Day-themed post, I do have a great foodie one. A majority of my food posts consist of soups or crockpot recipes, but little do people know, I truly enjoy baking. Come spring and summer it’s time to bust out my KitchenAid mixer and get to baking. Even though I love double fudge brownies, I try and opt for healthier baking options. While exploring the amazingness that is Pinterest a few years ago, I discovered these banana oatmeal breakfast muffins that were deemed healthy. Usually that means a Sucralose substitute, however, this recipe is a flourless, granulated sugarless, oil-free recipe. Super easy to prepare and bake, this is a perfect on-the-go snack. So when you’re running late and need a quick breakfast – or that mid-morning sweet treat – grab one of these. Note: these muffins are highly perishable, so be sure to eat them within a week or they will go bad. (Here’s the original recipe).
Banana Oatmeal Breakfast Muffins
- 2.5 cups old fashioned oats
- 1 cup plain low fat greek yogurt
- 2 eggs
- 1/2 cup honey
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp ground flax seed
- 1 tsp vanilla
- 2 ripe bananas
- Optional: unsweetened dark chocolate chips
- Optional: walnuts, sliced almonds
- Preheat your oven to 350 degrees. Grab a cupcake baking tin and spray with non-stick cooking spray or line with 12 muffin tins (with silicone or foil liners).
- Place your 2.5 cups of old fashioned oats in the food processor (or blender) and pulse for about 10-15 seconds. Add the 2 eggs, 1 cup low fat Greek yogurt, 1/2 cup honey, baking powder, baking soda, vanilla and the bananas into the food processor.
- Process until everything is mixed together and oats are smooth.
- At this step, you can either add unsweetened dark chocolate chips (which is what I did), walnuts, toasted almonds or any other nut or chocolate you’d like in the batter.
- Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.
Now if your bananas are getting too ripe, you can peel them and put them in a freezer bag and store until your next batch of muffins. These taste great with a warm cup of coffee. They are not high in caloric intake, so perfect for any bride-to-be or person wanting to curb that sweet tooth while trying to stay healthy with their diet.
Planning on making these? I’d love to see how yours turned out, so leave a comment below!