Oh my, I got distracted. So, I found this recipe for Banana Oatmeal Breakfast Muffins that said no flour, no white sugar and tastes great. Hmmm. Well, I had all the ingredients on hand so I thought, why not give it a go. I love muffins, I like the oatmeal + banana combo and I don't need them to be sweet so I was optimistic I would like these. As usual, I made a few tweaks to the original recipe. I did not use a food processor, just my KitchenAid mixer. Why take the extra step of grinding the oats? I did not add nuts. I reduced the honey because I knew I was adding an entire package of Ghiradelli 60% Cacao Bittersweet Chocolate Baking Chips. These muffins are great! Tender, moist and good chew from the oatmeal. The girls and I taste tested when they finished baking, then I shared some with AKRams, then the girls and I ate them for breakfast. I need more. Looks like I'm making my second batch in 1 week.
|I love this cannister I got for my birthday!|
Banana Oatmeal Muffins
Prep time: 5 mins Bake Time: 20-25 min
Makes 12 muffins
2.5 cups old fashioned oats (buy gluten free oats if you want)
1 cup plain low fat greek yogurt
1/2 cup honey (reduce to 1/4 if adding chocolate)
2 tsp baking powder
1 tsp baking soda
2 tbsp ground flax seed
1 tsp vanilla
2 ripe bananas
1 pk chocolate chips or chopped chocolate (optional) use the good stuff!
chopped nuts (optional)
Preheat oven to 350 dregrees. Grease or line muffin tray with parchment. Put all ingredients in a mixing bowl except nuts and/or chocolate. Mix for 2-3 mins. Fold in the nuts/chocolate. Scoop into muffin tray. Bake for 20-25 mins or until toothpick inserted in center comes out clean. Enjoy warm or at room temperature.
|Look at the beautiful texture of this muffin.|