Magical Oatmeal Muffins, Rebecca
Longshore
Cooking Light http://bit.ly/2oJvBeX
yields: 12 muffins
Ingredients
2 cups rolled oats
2 ripe bananas
2 eggs
1 cup 2% Greek yogurt
3 tablespoons honey
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
dash of salt
Topping Suggestions
– cinnamon and apple chunks
– strawberries and blueberries
– chocolate chips and almonds
– strawberries and chocolate chips– unsweetened coconut
– anything your heart desires
Directions
1. Preheat oven to 400°. Place 12 pieces of parchment
paper or muffin-cup liners in muffin cups, or spray tin with cooking spray.
2. Throw all of the ingredients in the blender; blend until smooth and creamy, about 1-2 minutes.
3. Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.
4. Bake at 400° for 15 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 5 minutes. Remove from pan; cool completely on a wire rack.
2. Throw all of the ingredients in the blender; blend until smooth and creamy, about 1-2 minutes.
3. Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.
4. Bake at 400° for 15 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 5 minutes. Remove from pan; cool completely on a wire rack.
Nutritional Information
Yield: 12 muffins
1 Muffin =
Calories 115
Fat 2g
Sat 1g
Protein 5g
Carb 20g
Fiber 2g
Chol 32mg
Iron 1mg
Sodium 156mg
Sugar 8g
Fat 2g
Sat 1g
Protein 5g
Carb 20g
Fiber 2g
Chol 32mg
Iron 1mg
Sodium 156mg
Sugar 8g
