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!

 

Ingredients

• 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

Instructions

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}

Lemon Blueberry Bread/Muffins

With spring finally starting to show up in the Northeast, we can't help but start to gear our recipes towards more summery and bright flavors.  Today we are sharing a favorite blueberry bread recipe that is delicious and great for breakfast or as a snack during the day.  You can make this recipe in a loaf pan, but we recently made it as muffins and we really like having them all portioned out and easy to take on the go.

Ingredients

• 1/3 cup melted butter
• 1 cup white sugar
• 1/4 cup freshly squeezed lemon juice
• 2 eggs
• 1 and 1/2 cups all-purpose flour (we like using whole wheat pastry flour)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 2 tablespoons grated lemon zest
• 1 cup fresh or frozen blueberries
• 2 tablespoons all-purpose flour

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper, as shown in the photo.
3. In a mixing bowl, beat together butter, 1 cup sugar, lemon juice and eggs.
4. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
5. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
6. Fold in lemon zest, and blueberries into the batter. Pour batter into prepared pan.
7. Bake in preheated oven for about 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack.

{Recipe via  ::  Image via Our Green House}