Banana Oatmeal Muffins
This recipe I originally found on Pinterest from Debbie Reichert’s web page. This is the original recipe, so good Banana Oatmeal Breakfast Muffins.
I have been carb cycling and putting carbs back into my diet. This was one of my clean muffins I made monthly about 2 years ago. Oh how I missed the apples, oatmeal and bananas. I pretty much follow her recipe until today. Today I put a secret fat in the middle. Yes you need healthy fats every day. Good fats will help lower the bad fats. Read more to learn about fats at heart. org.
I started out logging my food into my fitness pal this morning about 6 a.m. and I realized today is regular macros! That means I was doing 50 carbs -30 fats and 20 proteins. I have really been working on putting healthy carbs back into my diet. No processed (bread :() food.
I saw these two well done bananas just sitting there all pitiful. Oh Muffins. They will be perfect for this. Not pitiful anymore.
So I gathered the ingredients and went to prepping my break- fast.
You basically dump everything into your mixer, food processor or Ninja, after you pulsed the oats.
Then you can scoop with the large cookie scoop or pour depending on how thin or thick your batter is into lined muffin tins. If it is too thick you can add almond milk. Bake at 350 degrees Fahrenheit for 25 minute or until they are cooked through. I did not let them cool today as recipe says for 10 minutes, I cut out the middles! Then I used the small cookie scoop and put a scoop of almond butter in the middle. Oh it was so delicious , I wish I had done them all.
Banana Oatmeal Muffins
Oven 350 degrees-F Bake 25 minutes or until done.
2 ripe bananas 2 1/2 cups oats (blended to make your oat flour)
1 cup Greek plan yogurt (I’ve used any Greek flavor I had on hand)
2 Eggs 1/2 cup honey
2 tsp baking powder 1 tsp baking soda
2 Tbs Flax-seed 1 tsp vanilla (1 1/2 tsp today)
Optional ingredients: blue berries, pecans, walnuts, coconut, almonds etc
- Place oats in Ninja(food processor) and pulse till fine
- Add rest of ingredients
- Pulse-mix till blended
- Stir in your optional ingredients as you like: walnuts, pecans, coconut,blueberries, strawberries, almonds etc
- Line cupcake pans with muffin liners. Silicon liners work very well
- With large cookie scoop fill muffin tins with batter, about 2 scoops
- Bake 25 minutes till done – cake tester comes out clean
- Let cool for 10 minutes on cooling rack.
Today I did not let cool. I cut out the middle and place almond butter in the middle with the small scoop. Placed the top back on then cooled.
Delicious. Enjoy those carbs.