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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 149.5
  • Total Fat: 2.8 g
  • Cholesterol: 40.3 mg
  • Sodium: 121.6 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.0 g

View full nutritional breakdown of Breakfast Banana Muffins calories by ingredient
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Breakfast Banana Muffins

Submitted by: TERESAANNWISE4

Introduction

A yummy breakfast treat! I bake them up and freeze them to enjoy when I'm ready. I just take them from the freezer the night before I want them for breakfast. A yummy breakfast treat! I bake them up and freeze them to enjoy when I'm ready. I just take them from the freezer the night before I want them for breakfast.
Number of Servings: 12

Ingredients


    2.5 cups old fashioned oats

    1 cup plain low fat Greek yogurt

    2 eggs

    1/2 cup honey

    2 tsp baking powder

    1 tsp baking soda

    2 TBSP ground flax seed

    1 tsp vanilla

    2 OVERLY RIPE bananas







Tips

They are actually really good when they are warm.


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Directions

Instructions:
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.

2. Place the oats in the food processor and pulse for about 10 seconds. Add remaining ingredients to the food processor.


3. Process until everything is mixed together and oats are smooth.

4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.

Let them cool on a wire rack for just a few minutes and then dig in.

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user TERESAANNWISE4.






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