Monday, April 22, 2013

Oatmeal Banana Muffins

I can't take credit for the creation of the recipe but I have to share it and my changes because it is very yummy!  I first found this recipe here, she found the recipe here, and she found the recipe here.  If you click through all of them, you can see the different variations that other people have come with.  My version most closely resembles the first recipe that I found.

The picture is not great but the difference in coloring is the difference between a silicon pan (lighter muffin) and a regular pan (darker muffin).

These are not overly sweet and I felt like they are packed with great nutrients to get your self going in the morning.  There is no added fat or added sugar.  Yes, there is honey but I consider that to be a good sugar not a processed sugar.  I don't know all the rules and guidelines for paleo diets and gluten free diets but I think they are pretty close or could be slightly adapted.

And just another quick note, I loaded this recipe into my calorie counting app.  The nutrition facts at the bottom reflect a yield of 15 muffins.

Oatmeal Banana Muffins
yields 12-15 muffins

2.5 cups old-fashioned oats
1 cup non-fat vanilla greek yogurt
2 eggs
6 Tablespoons honey
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 Tablespoons flax seed
1 teaspoon vanilla
2 ripe bananas


Preheat oven to 350 degrees.  Spray muffin pan with coconut oil.

Using a food processor, pulse oatmeal for 10-15 seconds.  Add remaining ingredients and pulse until mixed together and smooth.

Divide batter into muffin pan.  Bake for 18-20 minutes.

Cool slightly and enjoy warm! 

Nuturtion Facts:
Calories - 114
Fat - 2g
Cholesterol - 25mg
Sodium - 17mg
Potassium - 117mg
Carbs - 21g
Fiber - 2g
Sugar - 10g
Protein - 4g