Anyone else have crazy mornings with kiddos trying to get ready for school while you’re trying to get ready for your day as well??
During the summer months I would make breakfast for the family every morning (and I still try to BUT it doesn’t happen everyday!), but now with busier schedules, it never fails that either I get their breakfast made and they make it out the door on time and then I’m pressed for time before logging on for work or none of us get breakfast because we’re all pressed for time!
So as I was trying to think of healthy, quick, grab and go breakfasts the whole family would enjoy, I came up with these banana oatmeal muffins!
Here’s what you will need:
- 1 cup quick cooking oats
- ¾ cup hot water
- 4 overripe bananas
- ½ cup vanilla Greek yogurt
- ¼ cup unsweetened applesauce
- 3 large eggs
- 2 tbsp vanilla extract
- 2 cups whole wheat flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp sald
- Optional add ins: chocolate chips, dried (unsweetened) fruit, or nuts!
Here’s what you will do:
- Preheat your oven to 350 degrees F and line 3 muffin pans with muffin liners, spray with non stick spray or use silicone muffin cups.
- Add oats to a small bowl and cover with hot water. Set aside.
- In a large bowl, mash bananas with a fork. Add applesauce, yogurt, eggs, and vanilla, and whisk until combined.
- Add flour, baking powder, baking soda, cinnamon and salt, and stir until just combined. Gently stir in the soaked oats.
- Fill muffin cups 3/4 full and bake for 14-16 minutes, until a toothpick comes out clean or with moist crumbs.
- Let cool in pans for 5-10 minutes before removing to a wire rack to cool completely. Store in an airtight container on the counter for 2 days, in the fridge for 1 week, or in the freezer for up to 3 months!