Three recipes down…twenty-seven to go…
For my third breakfast in this challenge I decided to go with ‘Banana Oatmeal Breakfast Muffins’. I couldn’t believe how moist these muffins appeared on the pin; I knew I had to try them out for myself.
Banana Oatmeal Breakfast Muffins
2.5 cups old fashioned oats
1 cup plain low fat Greek yogurt
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 TBSP ground flax seed
1 tsp vanilla
2 ripe bananas
Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners. Place the oats in the food processor and pulse for about 10 seconds. Add remaining ingredients to the food processor. Process until everything is mixed together and oats are smooth. Add in any extras at this point (I added almonds but near the end of the baking process – you could add chocolate chips, walnuts, etc) Divide batter among cupcake liners, and bake for 15-18 minutes (or until toothpick comes out clean.) Let cool on wire rack. DIG IN!
Review: Although I burnt mine a bit on the edges, they still turned out pretty well. I wouldn’t say mine were as good as the original picture (this could be because I’m not the best baker – in fact, I’m a pretty terrible baker!) I also feel like the original recipe looks much more moist than mine; nonetheless, any combination of banana and oats for breakfast receives a ‘thumbs up’ in my book.