Yep, another muffin recipe! What can I say…..I love ’em and my kids will eat them. Score! As I was pinning today, I came across this that I repinned from Toni, one of my facebook fans at Fit and Healthy with Debbie Reichert. Here is the original recipe if you would like to check it out at chase and em’s site!
I did not add any sugar at all, and substituted with honey, as I usually do with my muffins. Therefore, these muffins were not overly sweet, making them truly perfect for breakfast with a cup of coffee. Oh, who am I kidding, I just ate 2 at 2:00 in the afternoon with some skim milk……so sue me! Since I have been eating clean, I honestly don’t miss the sweetness in certain foods. That said, if you are looking for a sweeter muffin, then use the sugar that is called for in the original recipe, OR use more honey than I did. But play around with it and make it your own. I found the recipe below to be just right!
- 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
- Preheat oven to 400 degrees (9-13-13 UPDATE: I have recently begun baking these at 350 degrees instead). Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
- Place the oats in the food processor and pulse for about 10 seconds. Add remaining ingredients to the food processor.
- Process until everything is mixed together and oats are smooth.
- At this point in the process, I decided to actually separate my batter into two different bowls. I added dark chocolate chips to one and walnuts to the other. Basically, kid muffins and mommy muffins.
- Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.
- Let them cool on a wire rack for just a few minutes and then dig in. They are actually really good when they are warm!
If you have some extra bananas you would like to bake with, then make sure and check out my other recipe for Banana Oatmeal Dark Chocolate Chip Muffins. It is similar to this recipe, with a slightly different texture, as I used almond meal and oats.