Back to School Banana Breakfast Muffins

September 20, 2018

 

 

I don't have children of my own but if the TV ads, magazine articles and Facebook posts are true, it is hard to find an easy, quick and healthy breakfast option for kids to eat before school. Presumably you want something with a good amount of protein, healthy carbs and fats and fiber to keep kids full. But kids are picky, and they don't really want to eat anything healthy. The solution? Trick 'em. 

 

Pretty much every time I go to visit my niece we end up baking. She's only 3 years old but for whatever reason anytime she throws a tantrum I can easily distract her with the idea of getting in the kitchen. Usually we make some kind of cookie and by the time the cookie is out of the oven she's completely lost interest in it. (She usually asks if we can not bake them - like her aunt, she prefers the cookie dough.) On my most recent trip, my sister in law asked if we could make something healthy. We made a version of these muffins (I tweaked them a bit since) and lo and behold she actually didn't lose interest. She ate them. 

 

Of course you don't know my niece so you may think this is a gal who eats carrots for snack, but you'd be wrong. This is a girl who, if she had her choice, would live solely on a diet of pizza, ice cream, and chocolate chips. 

 

So these muffins are great. They're picky kid approved, high in protein, no sugar added and gluten free. Filling without the brain fog! On the recipe! 

 

Ingredients: 

2.5 cups old fashioned oats 

1 cup plain 0% fat yogurt (I like Siggi's brand. For dairy sensitivities use non-dairy yogurt alternatives)

2 tablespoons powdered peanut butter, like PB2 (omit for nut allergies, or substitute cocoa powder)

2 eggs 

2 teaspoons baking powder 

3 overripe bananas 

1/4 cup chocolate chips, or topping of your choice. (Lily's chocolate chips are a great healthier chocolate chip)

*if you like things really sweet you can add a little bit of stevia or sugar 

 

1. Preheat oven to 400°F. Prepare muffin tins with liners and grease.

2. Place the oats in a food processor or blender and blend until the oats form a smooth, flour-like consistency. If  you prefer, you can skip this step and leave the oats whole. 

3. Add the rest of the ingredients, besides the chocolate chips, to the food processor or blender and process until smooth. If you left your oats whole you can add them to this mixture last. 

4. Separate the batter evenly among the muffin tin cups. Top each with a few chocolate chips. Transfer to the oven and bake for 20 minutes, until the edges begin to brown. 

 

 

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