Monday, September 10, 2012

Banana Oatmeal Muffins

     This is a fabulous recipe and is definitely going to be a keeper and a regular in our family. Something to make with bananas besides banana bread. These are so delicious, low calorie, good for you, and very filling so you don't have to eat the entire bunch. Plus, a bonus if you are a nursing mom the rolled oats actually increase your milk supply and the potassium from the bananas give you an energy boost. These were extremely easy to make. I actually was in a rush and still did them easily and they turned out even better then I expected. They are great if you have a little one as there is not much prep, you just need a food processor or blender. I used my food processor as I love it and am always looking for an excuse to use it. Xavier was not fond of it, but I informed him he needs to get used to the sound because when he starts eating he will hear it often.

Banana Oatmeal Muffins

- 2 1/2 cups Old fashioned oats (rolled oats, not the instant oatmeal)
- 1 cup of plain lowfat or nonfat greek yogurt
- 2 eggs
- 3/4 cup of sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 bananas (sliced up)

- Preheat oven to 400 degrees. Spray cupcake tins generously.  Put oats in food processor or blender about a cup at a time and blend until they are powder.

Place the rest of the ingredients into the food processor or blender and blend until it is a smooth batter.

Divide batter among cupcake liners. Bake at 400 for 20-25 minutes or until golden brown and toothpick inserted comes out clean.

Serve warm with butter. Makes 12 muffins.



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