We love muffins year round but when the weather is cold, my oven is usually running and often you will find muffins baking. Muffins are the perfect snack and make breakfast quick and easy. I’ve been making this banana muffin recipe for years and it is loved by all!
I love using a mini muffin tin which seems to be easier for the kids to eat and less wasteful. These freeze beautifully and only need about 30 seconds in the microwave to defrost. Feel free to mix in your favorite mix-ins like mini chocolate chips or raisins. This recipe usually gives me 24 mini muffins & 6 full size muffins.
~2 1/2 cups of oatmeal, ground in a food processor or blender to make oat flour
~1 cup of Siggi’s plain or vanilla yogurt or if you’re feeling crazy, use a fruit flavored Siggi’s!
~1/2 cup of honey, helpful honey tip-spray measuring cup with cooking spray and honey will easily slide off!
~2 tsp baking powder
~1 tsp baking soda
~2 T ground flax seed, feel free to omit, but I love the added omegas and fiber
~1 T vanilla extract
~2 ripe bananas
~1 tsp ground cinnamon
~Preheat over to 350 degrees Fahrenheit
~Grind up the oatmeal in the blender or food processor
~Add all of the ingredients to the blender or food processor and blend until smooth. This can take a little manipulation of ingredients but keep scraping and within minutes, you will have your batter
~Smooth down the sides of the blender as needed with a spatula
~Oil muffin tins and fill 3/4 of the way
~If adding any mix-ins, fold in now
~Sprinkle the tops with oatmeal & sprinkle with cinnamon
~Bake 12-18 minutes or until your cake tester or toothpick comes out clean. 12 minutes is usually perfect for the mini muffins and 17-18 for the regular sized muffin
~Cool & Enjoy!
How do you like to eat your muffins? These are perfect topped with nut butters! Enjoy!!!