Those who know me know that I truly enjoy cooking. On a cold day a great big bowl of minestrone soup hits the spot. But what most don’t know is that I truly enjoy baking. I take after my father when it comes to my sweet tooth. Give me a good batch of double fudge chocolate brownies any day (but just the ends because I love the crunch!). While perusing Pinterest a couple years ago, I came across a recipe for banana oatmeal muffins. It was deemed a “healthy” recipe, but usually that just means a sugar substitute. I click on the picture and it led me to the actual recipe. What I then discovered was that this was a flourless, granulated sugar-less muffin recipe. So when you’re craving that morning or mid-morning sweet treat, opt for one of these. Note: be sure to eat them fairly soon after you bake them as they won’t last more than a week or so. (Here’s the original recipe)
Banana Oatmeal Breakfast Muffins
Ingredients:
- 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
To Prepare:
- 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, 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.
This is the end result:
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.
Did you make these? Leave a comment below and let me know how they turned out!
xoxo