By: Amanda Magnus
Continuing with our theme for the week let’s talk about breakfast. When it comes to breakfast my preferences have really changed over the years. From my high school days or even before I was never a big breakfast person. I actually preferred my sleep over breakfast so I would usually skip breakfast to be able to get a few more minutes of sleep. That pattern continued into my adult life as well. Now, don’t get me wrong, I love breakfast food. Pancakes, french toast, eggs, bacon, omelets, eggs benedict…you get the idea. I don’t know about you, but I don’t have time to be making a breakfast like that every morning. If I had a personal chef it’d be a different story. I’ll have to discuss that idea with my husband. 🙂
Lets fast forward to when my husband and I became pregnant with our daughter. I could no longer skip breakfast, so this is where I had to become a ‘breakfast person.’ I still wasn’t a fan of having to figure out something for breakfast but I had to eat! So I usually did bagels, granola bars or oatmeal. Nothing too exciting, but it got the job done. But, I’m always looking for new breakfast ideas. Enter: blender banana oatmeal muffins! I can’t take credit for the recipe – my friend had sent it to me and she had gotten it from her sister. You can view the original recipe here. I am so glad she introduced me to this muffin recipe because it is SO good and allows for plenty of creativity based on your own tastes and dietary preferences. I should also note that these muffins turn out more dense than fluffy so if you prefer a more fluffy cake like muffin these may not be for you.
Before I get to the recipe, I feel it’s only fair to preface it with a warning. These muffins are extremely delicious and addicting! Just to give you an idea of how addicting these are, I will tell you a little story. So here I was 8 months pregnant with our son. I was on a mission to get things prepared ahead of time as far as meals and snacks. Well these muffins I’m about to give you the recipe for freeze great so they were on my list of things to make. I made 5 dozen muffins in preparation for baby’s arrival. Once we knew labor had started I pulled out a dozen muffins to bring with to the birth center to have on hand for a snack and breakfast. I continued to pull out a dozen muffins at a time throughout the week. By the end of the week I went to grab another dozen muffins and much to my horror they were gone! How could this be?! I had frozen 5 dozen muffins! They must be misplaced. No friends, they were not misplaced, they had been eaten. Yes, you read that right. All 5 dozen muffins, minus 3 or 4 my husband ate, had been eaten in just 1 week by me. I’m not sure whether I was more astonished or impressed with myself but let’s just say the hunger that comes with breastfeeding is no joke! So when I say I need to warn you I am being very serious. Bake these muffins at your own risk.
Now on to the recipe! Here is what you will need:
2 cups oats
2 large ripe bananas*
2 large eggs
1 cup plain greek yogurt
2-3 tablespoons honey**
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1/2 cup mix ins of your choice (chocolate chips. dried fruit, nuts)
Once you have all of your ingredients preheat your oven to 400 degrees F and grease a 12 cup muffin tin. Next, you can dump all of your ingredients, except for the mix ins, into your blender or food processor. I personally have always used a food processor to make mine. Mix on high until the batter is smooth. Make sure to scrape down the sides at least once to get everything mixed in.
Once everything is blended to your satisfaction stir in your mix ins. I have only ever used mini chocolate chips (and I never measure because I’m a firm believer that you can never have to much chocolate), so if you try something else let us know in the comments! Once your batter and mix ins are stirred together, go ahead and divide your batter evenly between the 12 muffin cups. Mine get filled almost to the top but this has never been an issue. Next, put them into the oven to bake for 15 minutes or until the tops are brown and you can insert a toothpick and it comes out clean. Let the muffins cool in the pan for a few minutes until you can pull them out without burning yourself. I have found that twisting them helps them pop out quite easily. Finally, enjoy! You may want to just make a second batch right away because I doubt they will last more than a day or two!
* The recipe calls for ripe bananas but I have used not so ripe bananas before and it’s worked just fine.
** I have always done about 2 tablespoons of honey and that’s been plenty. I just eye ball it and haven’t measured usually. The honey pictured above is local honey from Beaten Path Homestead and is delicious! Their eggs are great too!
Now as far as substitutions I have done applesauce instead of eggs and coconut milk yogurt instead of Greek yogurt. You could also make flax eggs if you need an egg substitute. I have also added 2-3 tablespoons of milled flax seed and 2-3 tablespoons of brewers yeast to make them more of a lactation muffin for when I’ve been breastfeeding and to give to friends who have just had babies. Adding the flax and brewers yeast never changed the flavor and I’ve found I almost prefer them with the milled flax seed.
So there you have it, the best muffin recipe out there! We hope you’ll give it a try! Let us know if you get creative with the ingredients and what you think of the muffins.