My girls are up and out of the house early each morning during the school year. Yet neither of them get up early enough to fix themselves breakfast. And with breakfast being the most important meal of the day I am always on the lookout for something they can grab and go but still nutritious. These muffins are a perfect fit for both.
1 cup vanilla greek yogurt
2 ripe bananas
2 cups of old fashioned oats
1/4 cup light brown sugar ( you can use dark, if you prefer)
1 1/2 tsp. baking powder
1/2 tsp baking soda
Preheat oven to 400 degrees. Place all ingredients into a blender or food processor. Mix until smooth and the oats are completely broke down. Butter muffin pans and pour prepared batter into each cavity. Bake 15-20 minutes or until a toothpick inserted comes out clean. Let cool 10 minutes. Store in an airtight container in the refrigerator.
I usually just make the jumbo muffins, because that way they are usually gone within a day or so. I have only made the smaller ones, one time and unfortunately due to the ingredients they only last two to three days. So if you make the smaller muffins I recommend only keeping a few in the refrigerator for your family to eat,but freeze the rest until you need them. I
f you prefer not to butter your muffin pans, you can use spray. Butter just seems to give them a crunchier outside. Also, because these muffins lack the flour often times deflate in the center and that is perfectly normal. The picture that you see above is a beautiful muffin, but alas I am just terrible at taking good pictures to use, so I opt to often times use stock images.
Image courtesy of duron123 at FreeDigitalPhotos.net