Pinterest is a great website for inspiration, and for me that usually pertains to food. One of my latest new recipes is below. I modified one I found online to suit my tastes and encourage you to do the same, but if you want to follow the original recipe, here’s a link to it.

Oatmeal Banana Breakfast Muffins

2.5 cups old fashioned oats
1 cup plain low fat greek yogurt (or a 6 oz container of the yogurt with an additional 2 oz of unsweetened applesauce to make 1 cup)
2 eggs
3/4 cup sugar
1.5 tsp baking powder
1/2 tsp baking soda
2-3 ripe bananas
1 tbsp vanilla extract
1-2 tbsp of cinnamon sugar
optional: chocolate chips or other fruit such as blueberries (experiment on the amount to desired taste)

1. Pre-heat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners (not paper ones as they won’t work as well).
2. Put the old fashioned oats in a blender on the grind setting, or use a food processor to grind it up until it looks similar to flour.
3. Put the ground-up oats in a large bowl and add your other dry ingredients. Wisk them thoroughly so they are combined well.
4. In a separate bowl, add your bananas and mash them real good. Then add in all your other wet ingredients and combine thoroughly.
5. Now add the wet ingredients to the dry and combine thoroughly, but do this by hand.
6. Divide batter among cupcake liners, and bake for 15-20 minutes, or until toothpick comes out clean.

Note: These come out pretty moist which means they will begin to mold after a few days. I suggest freezing them and they will last for many months. All you have to do is put them in the microwave for a short time or let them defrost overnight in the fridge.



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