Banana Spice Breakfast Muffins

I’m constantly finding myself with too many bananas. I buy them at Costco and my boyfriend is on a fruit hiatus, so I can never seem to get through them fast enough. For the price of them, I can’t justify buying them at the grocery store, leaving me no choice but to bake with them.

Putting an end to the overage, tonight and I decided to whip up some healthy banana spice muffins for breakfast! One of these with a protein shake makes a perfect breakfast!

My batch yielded 14 muffins. According to my nutrients break down; one muffin contains 102 calories, 3 grams of fat, 14 grams of carbs, 5 grams of protein. I did not add protein powder to this batch cause I plan on having a shake with it, however, it can be added to the blender mixture!

Ingredients

• 2 cups quick oats
• 4 small ripe bananas (or two large)
• 2 eggs
• 1 cup fat-free plain Greek yogurt
• 2 tbsp. of honey (you can add more if you like it sweeter)
• 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. clove
• 1/4 cup plus one tbsp. semi-sweet chocolate chips (can be replaced with dried fruits or nuts)
• 1/4 cup vanilla protein powder (optional)

Directions

Heat oven to 400 degrees. Place all ingredients except chocolate chips in a blender and blend for a minute and a half. Wipe down the sides of the blender with a spatula. Continue to blend for another minute and a half or until the oats are well ground.  Mix in chocolate chips.

Line a 14 muffin cups with liners, and evenly distribute batter. Bake for 14-16 minutes or until they no longer have a sticky center.

Since there is no refined sugar these won’t last that long out in a Tupperware. You can individually wrap them and keep them in the freezer for up to two months, the fridge for about 5 days or on the counter for 2-3 days.