Breakfast is a tough one during the week. Mornings fly by too quickly, and before you know it you need to be on your way to work. Many people don’t want the hassle of cooking up a storm in the morning, and if you’re anything like my husband – you just want something that you can grab and go.
Enter banana oatmeal muffins.
I found a recipe by Erin over on Well Plated, a great healthy food blog! I changed the recipe a little to suit my own needs, and it has literally saved my life because it takes about 10 minutes to prep, then you just pop it in the oven for 17 minutes and presto – breakfast is done for a few days!
Alternatively, if you have children who tend to snack on sugary cereals or treats, you can entice them to eat these muffins instead.
- 2 cups of gluten-free oatmeal (porridge)
- 2 heaped tablespoons Greek yoghurt (plain, or if you’re a little naughty vanilla or blueberry is sweeter)
- 3 tablespoons Honey (or agave/stevia)
- 1 med-large banana
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of sea salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup blueberries (or more.. go crazy)
- Pre-heat the oven to 400 degrees.
- Grease a muffin tin or insert paper liners.
- Combine all of the ingredients (except the blueberries) in a blender or food processor and whizz until smooth.
- Fill each muffin case just over half way, then add 1/2 the blueberries on top and suing a spoon, poke some of the down to the bottom of the tray. add the other half and gently poke them into the mixture (these will pop like berries on top when you eat them!)
- Bake for 15 – 17 minutes (or until you can poke the center of a muffin with a cocktail stick and it comes out without any wet residue).
- Remove from the oven and transfer to a wire rack to cool.
Remember to store the muffins in the fridge as they contain dairy! I put them in a lunchbox with some kitchen paper.
You can change up the ingredients by substituting different fruit, berries, chopped nuts or chocolate chips. If I’m feeling like making these taste a little more like dessert, I like to have one warm with a little greek yoghurt and a drizzle of honey! Nom nom nom!