Blueberry-Banana Oatmeal Muffins

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If you could not tell already, breakfast is a favorite around here. My oldest tells me very honestly that he loves when I make breakfast, but that he doesn’t like dinner as much as breakfast, and I guess I can’t blame him. Not when breakfast looks like this!

These beauties are awesome in more ways than one! First, of course, there’s the obviously healthy blueberries, bananas, and oatmeal. Then these get some extra natural protein in there with Greek yogurt, and only a little extra sweetness by way of honey, which for me = no sugar highs for my babies, Hallelujah!

This recipe makes a dozen, so that means two mornings of breakfast for us is figured out, and that makes momma happy!

You can find the original recipe at Running with Spoons, if you would like to check it out!

You will begin by lining your muffin pan with liners, or spraying the pan with cooking spray (if you use liners, you will want to spray them as well!). Preheat oven to 350°F.

In a medium mixing bowl, whisk eggs, then add in the bananas and yogurt, and whisk until mostly smooth. Finally add in honey, vanilla, baking soda, cinnamon, oatmeal, and flour (except for the extra 2 Tbsp), and whisk until everything is well combined.

Toss blueberries in the remaining 2 Tbsp flour until well coated, then fold into the muffin batter. Fill muffin cups 2/3-3/4 full.

Bake for 25-30 minutes. Cool for 10 minutes, then remove to wire rack or serve warm.

 

Blueberry Banana Oatmeal Muffins

  • 2 Eggs
  • 1/2 Cup Plain Greek Yogurt
  • 2 Medium Bananas, mashed
  • 1/4 Cup Honey
  • 1 Tsp Vanilla
  • 1 Tsp Baking Soda
  • 1/2 Tsp Cinnamon
  • 3/4 Cup Rolled Oats
  • 1 Cup + 2 Tbsp AP Flour
  • 1 Cup Blueberries, fresh or frozen

 

Preheat oven to 350°F and line muffin tin with paper cups and spray with cooking spray or just spray muffin cups with cooking spray;set aside.

In a mixing bowl, whisk eggs. Next add in bananas and yogurt and whisk until smooth. Once smooth, add in the honey, vanilla, baking soda, cinnamon, oatmeal and 1 cup flour; whisk until thoroughly combined.

In a separate bowl, toss blueberries with the 2 Tbsp flour until evenly coated, then fold into muffin batter.

Divide batter equally into the 12 muffin cups, cups should be 2/3-3/4 full.

Bake for 25-30 minutes. let cool for 10 minutes in pan before removing to wire rack to cool or serve warm.

 

 

Thank you so much for stopping by my little corner of the world! I hope you enjoyed your visit, and stop back again soon!

<3/Jenn

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