Baking often seems like a whole lot of fuss – all that weighing, sieving, and kneading. It’s no wonder that most of us buy baked goods at the store instead of making them ourselves. The trouble is, commercially baked goods are usually high in trans fats and sugar and the very opposite of what constitutes a healthy snack. Even bran muffins are not as healthy as many of us have been lead to believe and that’s a shame because, grabbing a coffee and a muffin on the way to work is, for many of us, our first meal of the day.
This recipe puts an end to all those problems; it’s easy to make, and it’s healthy too!
You can make these muffins in less than an hour and then relax knowing that what is normally an unhealthy treat is good for you. They’re ideal for breakfast but also make a great snack any other time of the day too. And your kids will love them!
Ingredients: makes 12 muffins
2 cups oats
2 large very ripe bananas
2 large eggs
1 cup plain Greek yogurt
2-3 tablespoons honey
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon pure vanilla extract
1/8 teaspoon sea salt
Up to ½ cup mix-ins: chocolate chips, chopped dark chocolate, nuts, dried cranberries, or blueberries
Preheat your oven to 400 degrees. Grease a 12-cup standard muffin tin or use paper muffin cases.
Place all ingredients but the mix-ins in your blender (The blender model I use and blenders under $200 I recommend). Blend on high until the batter is smooth and the oats have broken down, usually about three minutes. You may need to stop and scrape the sides of your blender to ensure all the ingredients are thoroughly mixed. Stir in your selected mix-ins by hand.
Pour the batter straight from your blender into the prepared muffin cups, filling each one no more than ¾ of the way up the side. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins set and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes before handling. Store in an air-tight container for up to a week.
Nutrition per muffin:
Carbs 20 grams
Fiber 1 grams
Fat 4 grams
Protein 4 grams
More Blender Recipes
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