Muffins are one of those foods you remember as a kid, waking up Sunday morning and following the sweet baked smell down into the kitchen. Served perfectly warm, chewy, and plump with a big slice of butter melted in the middle…yea my mouth is watering now too. I still love muffins, they’re up there with season bread and olive oil, and doughnuts for me so as an adult, in an effort to not become a bread eating manatee, I’ve had to change the recipes to make them a bit more healthy. Don’t worry they’re still the warm, chewy and plump muffins you cherish but with a quarter of the sugar and fat content. Skip the doughnut and try these Banana Oat Muffins…okay don’t skip it; save the doughnut for Saturday and welcome to adulthood.
INGREDIENTS:
2 ripe bananas
1 tsp vanilla
1 cup plain low fat greek yogurt
1 egg
1 4oz jar Gerber Apple Blueberry
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 TBSP ground flax seed
2 1/2 cups rolled oats
INSTRUCTIONS:
1. Preheat oven to 350 degrees.
2. Pour a large glass of red wine. (Step Optional =))
3. Line large muffin pan (12 muffins) with paper liners.
4. Smash bananas in a large bowl then mix in yogurt, egg, apple sauce, honey, and vanilla.
5. In a smaller bowl mix powder, soda, flax seed, and oats.
6. Mix flour mixture into wet ingredients just enough to blend together.
7. Bake 18-20 minutes or until toothpick or butter knife comes out clean.
Let these plump beauties cool on a baking rack then enjoy!
If you’re feelin frisky; I like to stick about 5 chocolate chips in only 3 of the muffins. Then on somedays when you bite into your muffin on the way to work you bite into a little chocolate surprise! Yea…it’s the little things in life.
xxDiana
