Muffins. Banana bread. Oats. Delicious comforts of the morning.
I love breakfast. It’s my favorite meal of the day, and probably the only one for which I slow down and savor every bite because I want it to last (and I’m not ready for work). So these warm banana muffins hold a special place in my heart.
I make everything whole grain, of course, but if you wanted a less brown muffin–one that’s more yellow in color–you could make this recipe with all-purpose flour (although it won’t sustain you through the day like whole grains and oats will!).
Makes 1 big or 2 medium-sized muffins.
3.3 T oats (old fashioned kind, not quick cooking)
1 T vanilla, low-fat Greek yogurt
1/6 of a beaten egg (can omit, but muffins won’t rise well)
1 t stevia
pinch of baking powder, baking soda, vanilla, and a hefty dash of cinnamon
Note: I sprayed the muffin tin with non-stick cooking spray because paper liners usually don’t stick well to non-flour doughs. You could flour the oats, though, in a food processor for a less oaty finish.
-Preheat oven to 350 degrees.
-Mix all dry ingredients in a small- or medium-sized bowl. Push to one side.
-On the other side, combine all wet ingredients, including banana, which will need to be smashed or pureed in a food processor.
-Blend wet and try together, but be careful not to overmix.
-Spoon the dough into lightly greased muffin tin. Bake for about 10-14 minutes. I like mine softer, so I usually opt for less time.
-Let cool a bit and remove gently from pan.
These taste so good with a dab of vegan butter. If you really want a melt-in-your-mouth experience, sprinkle on a cinnamon-stevia mixture or warm bananas, berries, or toasted nuts.
What’s that you see in my grocery bag? More bananas? Fresh-picked raspberries? Kale? Eggplant?!!?
I have a to-die-for involtini recipe coming out soon and a raspberry breakfast cake you won’t want to miss!