Sticking with the oat theme from last week, I thought I would share these Oatmeal Muffins. I have to constantly change what muffins I make each week to keep my kids happy. I always keep them in in this cake stand so we remember to eat them, and so we can quickly grab one, and because it’s pretty:). I like these because I can add several different toppings to meet everyones needs. That means I can make these for a couple weeks in a row, so they can try them all! Sometimes they are in the mood for fruity, sometimes chocolate, sometimes nutty. I really just throw on whatever I have in my house. On this day I topped some with blueberries, chocolate chips, pistachios, pumpkin seeds, raisins, walnuts and dried cranberries.
It’s just like oatmeal, put whatever you want inside. I added chia seeds and flax seeds as well. You could top with chopped apples, strawberries, raspberries, blackberries, mango or bananas or whatever! Aren’t muffins the best? You can eat them for breakfast, lunch snack and dinner. And I love when they are packed with so many great things for your body. I mean, you NEED chocolate right?!
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- 2 bananas
- 2 eggs
- 1/3 cup maple syrup
- 1/4 tsp salt
- 2 tsp baking powder
- 2 tsp vanilla
- 1 tablespoon cinnamon
- 1 cup greek yogurt or just whole plain yogurt
- 3 cups oats
- 1 cup whole milk
- 1 tablespoon chia seeds
- 1 tablespoon flax seeds
- toppings: blueberries, chocolate chips, dried cranberries, raisins, nuts, apples, bananas, etc..)
- Preheat oven to 350 degrees.
- In a medium bowl mash the bananas. Mix in eggs, syrup, salt, baking powder, vanilla, cinnamon and yogurt.
- Mix in oats and milk. Let sit for a few minutes.
- Spray muffin tin or use liners. Add mixture to each muffin cup about 3/4 full. Add toppings and press them into the mixture. This makes about 16 regular muffins.
- Bake for 30 minutes.
- Let cool for five minutes.
Inspired by: thewholesomedish.com