• Sara O'Malley

Easy, Macro-Friendly Banana Muffins: A Mom Go-To

Muffins. Do I need to say more? I am a SUCKER for an amazing muffin. They're just so easy to take and go. I really wanted a muffin recipe without 60 carbs per muffin (which would de-rail my macros for the whole day). I worked on this recipe for a while and finally perfected it earlier this year. I make these about once a week - we CANNOT keep them in our fridge! My husband loves them. My nieces love them. Everyone loves them. And it's one-step in your blender. What more could you ask for?!

I eat them in the morning before workouts, as a snack in-between meals, before bed... really any time!

You could give one or two to your kids in the morning for a healthy, filling breakfast or put a few in a Ziploc bag for yourself or your spouse to take to work. Happy baking & let me know what you think!!

Healthy Banana Oat Muffins

Makes: 12 muffins

Serving Size: 1 muffin, 122 cals

Macros (with choc chip topping): 5g protein, 3g fat, 20 carbs

2 cups quick rolled oats

2 medium ripe bananas

1 cup nonfat greek yogurt

1/4 cup brown sugar

2 eggs

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tbsp stevia or sweetener of your choice

1/4 cup semi sweet chocolate chips or any sort of fruit topping you’d like! (I use blueberries, raspberries, blackberries sometimes but mostly just love the chocolate chips)

Preheat oven to 400 degrees and lightly grease muffin pan. Put all ingredients except chocolate chips or fruit in a food processor or blender and blend until the oats are well-incorporated and the mixture is smooth and creamy. Fill muffin pan about half-full in each muffin slot and top with chocolate chips or fruit. Bake for 15-20 mins or until toothpick comes out clean.

Cool 15 minutes before eating. You will need to refrigerate these muffins because of the Greek yogurt. If you don't, they'll mold super quick. They're good for about a week in the fridge!

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