With the oven, stove, and overall kitchen in high demand this week, breakfast becomes somewhat of a pain. Not to mention that entertaining family can add a little extra stress. These banana breakfast muffins are you solution. Imagine baked oatmeal, but more nutritious, plus using muffin tins makes portioning easy. Let your overnight guests help themselves straight from the fridge. And if Black Friday is your thing (It’s mine!), you’ll have something tasty ready to go.
I like to reheat them in the oven while I’m getting ready for my day; at 350 degrees, they get a nice crunchy edge after about 20 minutes. I’ve even way overcooked them, when I got sidetracked checking emails, and they were still delicious. My point is, they are no fuss, which for this week, is key!
I’ve now made these banana breakfast muffins three times in the past two weeks, and each time have experimented with different flavor combinations depending on what I had in my pantry. Some favorites have been: apple cinnamon, mixed nuts and dried fruit, blueberry, raspberry dark chocolate, cherry chocolate, cherry walnut. The beauty of this recipe is that you will likely have all the ingredients on any given day: eggs, bananas, yogurt, rolled oats, milk; the rest is just extra. As always feel free to modify according to your tastes and get creative. Let me know what your favorites are!
Banana Breakfast Muffins
Yields 12 muffins
3 eggs
2 bananas
1 c. plain Greek yogurt
3 c. old fashioned rolled oats
1 c. milk
¼ c. coconut sugar
¼ c. flax meal
½ t. baking powder
1 t. cinnamon
½ t. vanilla
½ t. salt
1. Preheat the oven to 375 degrees. Grease a muffin tin and set aside. In a large mixing bowl, mash the bananas and whisk in the eggs and yogurt.
2. Next, add in the last 6 ingredients before pouring in the oats. Once the oats have been mixed in, pour in the milk. The batter will be thick.
3. At this point, you can bake the muffins as is, sans toppings. If you are adding a variety of goodies, pour small spoonfuls of batter into each tin, then add a few pieces of fruit, or nuts, we’re talking like three. Then add another spoonful, more toppings, finishing with batter mounding over the top. The tins should be very full, use all the batter. If you are doing all one flavor, feel free to add it straight into the batter and stir gently before spooning it in.
4. Bake for 35-40 minutes in the center rack with a cookie tray on the rack beneath to catch any drips. Let them rest in the tin for 10 minutes, then slide a butter knife around the edges to remove. Enjoy with butter, jam, honey, or plain. Happy Thanksgiving!
