Updated 6.11.22
Hi there! Today I'm going to share one of the recipes I made prior to my surgery. I was cooking and baking up a storm a couple weeks before, in order to stock up my freezer.
This Healthy Banana Blender Muffin is now a favorite of mine. It froze amazingly well and is delicious and easy to make.
I also made some scrambled egg, sausage and veggie muffins. Those didn't come out quite as well. They tasted great right out of the oven, but they were nasty after they were frozen. I forced them down a few times for breakfast... but then decided I just couldn't eat one more! I dumped them ALL in the trash! 😝
They were weird... It's like they were sponges, they were full of water. I could literally squeeze water out of them and the texture was like a sponge too! The were awful! Blech!!
But these Healthy Banana Blender Muffins were awesome!
And they were a snap to blend up! What could be easier than tossing all the ingredients into a blender?
There texture was perfect even after being frozen and heated up.
Here's my super easy recipe.
Healthy Banana Blender Muffins
INGREDIENTS:
- 2 bananas
- 2 large eggs
- 3 tsp. vanilla
- 5 oz. container of vanilla greek yogurt
- 1 cup old fashioned rolled oats
- 1 cup quick instant oats
- 1/4 cup brown sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/8 cup mini chocolate chips
INSTRUCTIONS:
- Preheat oven to 400°. Spray muffin tin with non stick spray.
- Add bananas to blender, and pulse until mushed.Then add eggs, vanilla and yogurt. Blend until well mixed. Lastly, add the rest of the ingredients and pulsate until well blended.
- Pour mixture into a muffin tin, and bake at 400° for 12-15 minutes.
Enjoy!
Blessings!
Lori
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