Banana Oatmeal Muffins
I'm totally obsessed with anything banana flavored (laffy taffy, banana pudding, banana bread...) and the obsession has only heightened since I've been pregnant! Which is funny because there is only a short window of time where I can eat bananas. They have to still be green and as soon as they start to have the slightest tint of brown I can't eat them anymore. I gag, literally--a little dramatic, I know.
I found this amazing recipe for strawberry shortcake muffins a few weeks back on Pinterest (oh, Pinterest, what did I do before you came along?!) You can find the recipe here. I made the recipe with strawberries the first time and it was so easy, so delicious, and so healthy! We're talking 93 calories per muffin! I thought they were so good my mind started reeling with all the other fruity possibilities, so this week I tried bananas :) Yay for my first attempt at baking anything with bananas!
Ingredients
*2 /1/2 cup gluten free oats (old fashioned kind, not quick cooking)
*1 single serving cup of plain low fat greek yogurt
*2 eggs
*3/4 cup sweetener of choice, I used the real stuff: sugar! or 2 tbs stevia sweetener
*1 1/2 tsp baking powder
*1/2 tsp baking soda
*2 bananas (I only used one but realized it needed at least one more)
Important: The paper liners don't work well when baking with a base that does not include flour, they always seem to stick to the paper. I sprayed the muffin tin with non-stick cooking spray or you can use foil cupcake liners or a silicone muffin pan.
Let the Baking Begin!
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth.
3. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.
4. Most importantly: Enjoy!!!
I found this amazing recipe for strawberry shortcake muffins a few weeks back on Pinterest (oh, Pinterest, what did I do before you came along?!) You can find the recipe here. I made the recipe with strawberries the first time and it was so easy, so delicious, and so healthy! We're talking 93 calories per muffin! I thought they were so good my mind started reeling with all the other fruity possibilities, so this week I tried bananas :) Yay for my first attempt at baking anything with bananas!
Ingredients
*2 /1/2 cup gluten free oats (old fashioned kind, not quick cooking)
*1 single serving cup of plain low fat greek yogurt
*2 eggs
*3/4 cup sweetener of choice, I used the real stuff: sugar! or 2 tbs stevia sweetener
*1 1/2 tsp baking powder
*1/2 tsp baking soda
*2 bananas (I only used one but realized it needed at least one more)
Important: The paper liners don't work well when baking with a base that does not include flour, they always seem to stick to the paper. I sprayed the muffin tin with non-stick cooking spray or you can use foil cupcake liners or a silicone muffin pan.
Let the Baking Begin!
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth.
3. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.
4. Most importantly: Enjoy!!!
 |
| I can't stop eating them!! |
No comments:
Post a Comment