Banana Oatmeal Muffins

I’ve always been a sucker for banana bread, but since I started losing weight, I knew I couldn’t eat it anymore unless I found a healthy version.

My mom and I searched through the Weight Watchers website and found a recipe for a healthier banana bread… It was nasty! It was really dry and not sweet at all. I was so disappointed! I kind of gave up on looking for a healthy recipe because I figured every recipe would be similar to the WW one.

This morning I was browsing through Pinterest (good ol’ Pinterest!!) and saw a recipe for banana muffins. Interestingly, the recipe didn’t use flour, but oats instead. It seemed like a simple recipe, so I decided to give it a shot.

Holy Moley. They are DELICIOUS! The only change I would make would be to use overripe bananas next time. I used some that just had a few brown spots on them. Next time, I think I’ll wait till they’re overripe so that the flavor will be a little stronger.

For the original recipe that I found on Pinterest, click here. Below is the same recipe, but with my own tips.

Enjoy!!

Banana Oatmeal Muffins

Ingredients:

2 ½ cup oats (old-fashioned kind, not instant)

6 oz low-fat plain Greek yogurt (1 single serving container)

2 eggs

¾ cup sweetener of choice (we used xylitol)

1 ½ tsp baking powder

½ tsp baking soda

2 bananas

Instructions

1. Preheat oven to 400 degrees. Spray muffin tin with non-stick cooking spray.

(Do not use paper liners with these muffins. Since there is no flour in the batter, the paper liners will stick to the muffins after baking. I just used a non-stick spray on the pan and the muffins came out beautifully.)

2. Place all of the ingredients in a blender or food processor and blend until oats are smooth. 

Tip: Put yogurt, eggs, and bananas in the blender first, then add the dry ingredients. Our blender had a hard time because I dumped the oats in first, so it couldn’t really blend everything. The blade just kept spinning. I had to dump all the ingredients out, mix it up, then put it back in the blender. Lesson learned!

3. Pour batter into muffin pan and bake for about 16-18 minutes, or until toothpick comes out clean. I baked them for 18 minutes and they seemed almost a little too done. Every oven is different, so try starting with 16 minutes or so and then work your way up. Better to add more time than burn them!