There is no flour, oil or butter in these healthier muffins which I enjoyed chilled from the fridge for breakfast. You whip these up in the blender for an easy clean up. I’m not going to put on any grand illusion that these are like some cinnamon crumble muffins. These are dense and not as sweet, but an excellent healthier option.
Adding chocolate or cinnamon chips to these help them feel more muffin like. I think fruit would also be a great addition.
Banana Oat Yogurt Muffins, slightly adapted from Running with Spoons, makes 12 muffins
- 1 cup yogurt, 1 used 1/2 cup Greek Cherry and 1/2 cup light blueberry – any combo will work
- 2 ripe bananas
- 2 eggs
- 2 cups rolled oats (old fashioned or quick)
- 1/4 cup brown sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 cup chocolate or cinnamon chips, mini or regular
- Preheat oven to 400F and prepare a muffin pan by spraying with cooking spray or lining them with paper liners that are sprayed with cooking spray. Set aside.
- Add all ingredients except for chocolate or cinnamon chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy.
- Pour batter into prepared muffin pan, filling each space until it is about 3/4 full. Sprinkle a few chips over the top of each muffin.
- 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 about 10 minutes before removing. Store in an air-tight container for up to a week in the fridge.
It was nice to do some baking and not have to lug out my Kitchen Aid mixer. This was super easy.
Here are the muffins before and after. I sent these with my husband on a fishing trip and forgot to snap an individual photo. Give these a try for a healthy breakfast treat. Enjoy!