You want a healthy breakfast option? Need to a recipe for those ripe bananas on your counter? Have a picky toddler? Like oatmeal?
If you answered yes to any of these this then I have recipe for you!
Like most amazing DIY projects, home decor and recipes I found this one off Pinterest. It hails from a blog called Chase and Em. I made a few changes and used egg whites instead (well I was actually out of eggs and used what I had!). I’m a big fan of Crock Pots because you dump your ingredients and the machine does the cooking for you. I have the same love for food processors too. More powerful and larger than a blender, a food processors make cooking easy. Shredding, blending, pureeing, mincing, slicing and chopping. Pop a can of peanuts in your food processor and blend for 5 minutes and you have your very own peanut butter (read more about that here).
In this recipe you toss all your ingredients in the food processor and let the machine blend it and pour straight into your muffin tins. Easy clean up too.
Picky toddler? I have one and she approves this recipe!! These muffins use honey and the natural sweet taste of ripe bananas for the delicious taste! I made these twice. The first time I split the batter in two adding chocolate chips to one and chopped pecans to the other. Lily went crazy for the chocolate ones. I used white chocolate chips another time and it just wasnt’ the same as the first batch. When I ate these last time I paired it with some fresh blueberries and it was delish. Next time I make these I might throw some berries into the batter!
Enjoy!
Healthy Banana Oatmeal Muffins
2 1/2 cups old fashioned oatmeal
1 cup greek yogurt
1/3 cup egg whites
1/2 cup honey
2 ripe bananas
1 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp baking soda
Preheat oven to 375 degrees and spray muffin tin with cooking spray.
Place all the ingredients into the food processor and blend until smooth.
Separate mixture into bowls to add chocolate chips or nuts. OR you can pour the batter straight into the muffin tins!
Bake for 15-18 minutes (or until it passes the toothpick test) and cool muffins on rack.
