These breakfast muffins are filling and super healthy. With oatmeal, Greek yogurt, bananas, peanut butter and a few chocolate chips, you'll send your kiddos off to school full AND happy.
I love to make 2-3 batches of these on a rainy day to fill up the freezer. Simply bake them, freeze them on a cookie sheet and then put in baggies once frozen! Or freeze the batter to bake later. I do grocery store demos on the weekends and I learned a cool new trick from the bakery: freeze the batter (with the cupcake liners) in the muffin tins. Once frozen, pop out and keep them in a freezer bag. When you are craving fresh muffins, pop the frozen muffins in the oven and bake for 10 or so minutes longer than normal. Saves the time of making the batter!
- 2 mashed bananas (look for those markdown ones!)
- 2 tablespoons canned pumpkin (not pumpkin pie filling!)
- 2 tablespoons coconut butter
- NOTE: You can sub 4 tablespoons butter for pumpkin & coconut oil
- 1/4 cup 0% Greek yogurt
- 1/2 peanut butter or sunflower butter
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder and baking soda
- 1/4 cup flax seed (optional)
- 3/4 cup flour
- 3/4 cup oatmeal
- 1/4 cup mini chocolate chips to sprinkle on top
Let's Bake! Yields about 12 muffins
- Preheat oven to 350.
- Mix all dry ingredients together, except chocolate chips, and set aside.
- In a mixer bowl, add banana, pumpkin and coconut oil. Mix on low until blended. Add yogurt, peanut butter, vanilla and egg.
- Slowly pour in dry ingredients.
- Add batter to lined muffin pan and sprinkle with chocolate chips.
- Bake for 16-18 minutes. Don't overcook!
- They will look a bit dry, but let them cool. Pinky swear they are ah-mazing!
What's your favorite healthy breakfast?