I can’t think of a better occasion to make muffins than a Friday.
And I don’t know about you, but it feels like I’m constantly trying to come up with new recipes for food that I can take on the go. My usual breakfast is plain, nonfat greek yogurt with a sliced banana and a (giant) tablespoon of peanut butter, but let’s be honest, that’s not the easiest (or safest) thing to eat while driving. So, when I came across these muffins on one of my favorite food blogs, I quickly ran to the kitchen to check if I had all the ingredients to make them
Not only are these bad boys made with things you most likely already have, but they’re unbelievably easy to make (hello, blender), gluten-free, and packed with protein. They’re perfect for a pre or post-workout snack, a mid-afternoon treat, or even dessert. My suggestion? Smother the crap outta them with peanut butter and pretend they’re cupcakes. You can thank me later.
Banana & Greek Yogurt Oat Muffins
(adapted from this recipe)
2 medium, ripe bananas
2 cups oats (gluten-free if necessary)
1/4 cup brown sugar
1 cup plain, nonfat greek yogurt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/3 cup coconut flakes (optional)
peanut butter (optional)
- Preheat the oven to 400 degrees and grease a muffin tin with coconut oil or canola oil spray.
2. In a blender (or large food processor), add all of the ingredients and blend just until smooth.
3. Pour into the muffin tin and fill each mold 3/4 full. Bake for 15-20 minutes or until starting to brown just slightly.
4. Cool for 15 minutes. Top with peanut butter if desired and eat immediately or store in an airtight container in the fridge for up to 5 days. *You can also freeze these and pop them in the microwave when you’re ready to eat them!
Enjoy your weekends!!