Thursday, November 19, 2015

Banana Oat Greek Yogurt Muffins

The day of Thanksgiving is full of food preparation and cooking.  But you can;t forget about the most important meal of the day: breakfast!  We love these banana oat greek yogurt muffins because they are great to make ahead of time so you don't have to worry about making one extra thing on the morning of thanksgiving.  The whole family will enjoy them, and we always make extra in case someone needs to nibble on something before the big dinner.  You can make them with nuts, chocolate chips, or any extra ingredients according to what your family likes!

  • 1 cup plain Greek yogurt
  • 2 ripe bananas
  • 2 eggs
  • 2 cups rolled oats (old fashioned or quick)
  • ¼ cup brown sugar
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ cup chocolate chips, mini or regular
  1. Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners**. Set aside.
  2. Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Optional: sprinkle a few chocolate chips over the top of each muffin.
  4. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

{image and recipe via}

No comments:

Post a Comment