Breakfast Muffins

Breakfast Muffins

Here is a great way to start your day; these can be made all in one batch with a variety of toppings that you enjoy. Then you have several days of quick and easy breakfast muffins to enjoy.


  • 2 cups rolled oats
  • 2 ripe bananas
  • 2 eggs
  • 1 cup 2% Greek yogurt
  • 3 tablespoons honey
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 400°. Place 12 pieces of parchment paper or muffin-cup liners in muffin cups, or spray tin with cooking spray.
  2. Throw all of the ingredients in the blender; blend until smooth and creamy, about 1-2 minutes.
  3. Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.
  4. Bake at 400° for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.

    Topping Suggestions

  • – Cinnamon and apple chunks
  • Blueberries and Chia Seeds
  • – strawberries and blueberries
  • raspberries and Poppy Seeds
    – dark chocolate chips and almonds
  • – strawberries and chocolate chips
    – unsweetened coconut

Yield: 12 muffins (Serving: 1 muffins)

FAT 2g (sat 1g, mono 0g, poly 0g);




CHOL 32mg;

IRON 1mg;

SODIUM 156mg;