I don’t particularly like calling these “muffins…” When I think of the word “muffin” I think “sweet-unhealthy-cake-disguised-as-breakfast” which this recipe is not. These oatmeal muffins are pretty much just your morning oatmeal- in a different form! If you prefer the super sweet, double chocolate chip, 500 calorie muffins, look somewhere else because these muffins are super healthy, moist, not too sweet, and make breakfast on the go very easy!
I saw a recipe on Pinterest for gluten free banana muffins and as days passed, I continued to see people making the recipe and posting on Pinterest and on Facebook and everywhere else! These gluten free banana muffins seem to be all the craze! It sounded good so I took the general idea of this recipe and made a bunch of changes to make it my own! So really, these muffins are kind of the same as the original… but totally different! Thanks to “Keeping Up with the Joneses” for inspiration!
These muffins were a part of a complete breakfast for my boyfriend and me this past weekend. It feels so great to finally be at home and cook a meal! We have been out and about so much this last week with the 4th of July and, of course, our 5 year anniversary, that I haven’t really been able to cook!
We spent our anniversary in the heat of Las Vegas. When I say heat, I mean 110-degrees-I-want-to-die, heat. Regardless of the temperature, we had a great time in the air-conditioned hotels! I am so happy that I have been able to spend the past 5 years with my wonderful man. He puts up with my cooking experiments, which mostly turn out delicious, and he definitely lets me know when I make something gross. After all, he’s the inspiration and taste-tester for this “Healthy for Two” blog! So here’s a big thank you to Matt, the love of my life, for the last 5 amazing years! I look forward to the years to come! <3
Healthy Oatmeal Muffins
Makes about 24 muffins
- 2 Ripe bananas
- 1 cup of plain Greek yogurt
- 2 Eggs
- 1/2 teaspoon Vanilla extract
- 1/4 cup Sugar
- 1/2 teaspoon Baking soda
- 1 tablespoon Flax meal
- 2 1/2 cups Raw oats
- Preheat the oven to 350 degrees
- In a large bowl, mash the bananas then mix in the yogurt and eggs.
- Next add in the vanilla extract, sugar, baking soda, flax meal, and oats.
- Stir well until everything is mixed together.
- Scoop the batter into a non-stick muffin tin or cupcake paper/foil. Make sure to use non-stick spray if you use a muffin tins – they can get sticky.
- Bake for 20-25 minutes or until the tops begin to turn slightly brown.
- Make sure not to overcook- They seem like they could become too dry if cooked too long.
These make a great on-the-go breakfast for busy mornings! They should last for a couple days in the pantry and about a week in the fridge.