If you’re looking for a lighter breakfast muffin that is perfect to grab and go on busy mornings, try these yummy and easy to make Banana Oatmeal Muffins. Perfect if you need to make use of over-ripe bananas, this recipe swaps out sugar for honey and uses Greek yogurt in place of oil. You can even opt to freeze these muffins in an airtight container or freezer bag and then easily reheat for a few seconds in the microwave when you are ready to eat.
Breakfast Banana Oat Muffins
Recipe via FitandHealthywithDebbie.blogspot.com
2 & 1/2 cups Old Fashioned Oats (gluten-free if desired)
1 tsp baking soda
2 Tablespoons ground flax seed (*optional but great for added fiber & nutrition)
2 tsp baking powder
2 ripe bananas
1/2 cup honey
1 cup plain Greek yogurt
1 tsp Vanilla Extract
1/2 cup mini or regular chocolate chips (*optional but yummy)
Directions: Pour oats into a food processor and pulse until you get a powder – about 10 seconds. Add eggs, bananas, vanilla, honey, baking powder, flax seed, baking soda, and yogurt. Process until mixture is smooth. Stir in chocolate chips if desired. Pour into greased muffin pans or use cupcake liners like I did. Bake at 350 degrees for about 18 minutes. Insert a toothpick to make sure muffins are cooked through. Makes about 15 muffins.