Oatmeal Strawberry Banana Muffin

Keeping with the whole making healthier choices thing I wanted to come up with a healthier breakfast muffin. I am a lover of muffins, especially corn muffins but lets be honest they aren’t exactly good for you. I’ve seen tons of breakfast muffins on Pinterest and figured I’d try to come up with something. {side note, if you don’t do so yet, be sure to follow my LeMoine Family Kitchen board on Pinterest and repin away}. I decided to go ahead with an Oatmeal Strawberry Banana Muffin.

I also wanted to try to make this muffin without flour or butter so decided to grind up some oatmeal to substitute the flour. These stay moist with a couple bananas and organic strawberry yogurt. They aren’t overly sweet so you can feel good about giving them to the kiddos too! My batch made 14 muffins and are only 103 calories each. They are extra yummy if you cut them in half and toast them up with the slightest bit of melted butter. So good!!!

 makes 14 muffins

2 cups dry old fashioned oats

2 bananas, smashed

1- 6 oz organic strawberry yogurt

1/2 cup granulated sugar

2 tsp baking powder

3 eggs

cinnamon to sprinkle on top

Oven at 350 degrees.

Place the oats into a food processor and pulse until relatively smooth. Place into a large bowl.

To the bowl add in the sugar and baking powder. Mix to combine.

Add in the banana, yogurt and eggs. Mix to combine. The batter will be thin.

Be sure to spray the paper liners with non stick butter spray. Scoop the batter in filling most of the way, these don’t rise very much.

Bake for about 15-18 minutes or until lightly golden and a toothpick comes out clean. Sprinkle with cinnamon.