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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 158.8
  • Total Fat: 2.6 g
  • Cholesterol: 31.3 mg
  • Sodium: 180.3 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 2.6 g
  • Protein: 5.6 g

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

Submitted by: LADYFROMTHEWOOD

Introduction

Made with honey instead of sugar, with flax seed, and NO FLOUR or OILS
Originally found here: fitandhealthywithdebbie.blogspot.com/2012/
10/banana-oatmeal-breakfast-muffins.html
Made with honey instead of sugar, with flax seed, and NO FLOUR or OILS
Originally found here: fitandhealthywithdebbie.blogspot.com/2012/
10/banana-oatmeal-breakfast-muffins.html

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 (or make your own by mixing 1 tsp Cream of Tartar with 1/2 tsp baking soda)
    1 tsp baking soda
    2 TBSP ground flax seed
    1 tsp vanilla
    2 ripe bananas

Directions

1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners. Paper liners don't work as well.
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.
NOTE: If no food processor, you can just throw everything into your mixing bowl and blend until smooth. The texture may be slightly different, but still yummy!
4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user LADYFROMTHEWOOD.






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