It’s been months since I last shared a muffin recipe.
These (really tasty) Blackberry Muffins with Lemon Glaze were the last muffins I posted, back in February. That’s far too long to go without a handheld breakfast cake. Yes, that’s what I’m calling muffins now, because it sounds awesome.
These Banana Oat Muffins, or *ahemm* handheld breakfast cakes, are a perfect place to pick back up. This is based off of one of those viral Pinterest recipes…you know, the ones that you tend to see everywhere. It caught my eye like a year ago, but I only now got around to making my own version of it—typical Rachael move. I am both forgetful, and the biggest procrastinator, ever. As in, I started every college paper the night before it was due—whether it was 1 page, or 15. As in, I’m writing this post at midnight and it’s going up in three hours. -Sigh- I’d like to change my ways, but, what can I say, I work best under pressure.
Okay, the muffins (yes, I’m also good at going off on tangents…)! These babies are gluten-free, refined sugar-free, and full of only good-for-you ingredients. Additionally, they clock in at under 140 calories each, pretty good for a breakfast muffin!
What’s in them? Flour is replaced by rolled oats which are roughly ground up. They are sweetened with banana, and just a touch of honey. They pack protein in the form of fat-free Greek yogurt and a couple eggs. And, they include both walnuts and flaxseed for heathy fats full of Omega-3’s. Basically, these muffins are pretty awesome.
I actually thought Mikey wouldn’t be into them since they’re so healthy, but he ate 3 in one day! He said they taste just like delicious banana bread.
I tend to like these best warm. Either eat them straight out of the oven (well, I mean let them cool a bit…don’t go burning your tongue off…), or heat them up for like 20 seconds in the microwave. I also highly recommend cutting one in half and slathering it in peanut butter—mega yum!