Banana Oat Breakfast Muffins

Since I seem to be on a muffin kick (when am I not?!), here is another flourless through-it-all-in-the-blender-and-pour recipe.  I'd like to try making the batter the night before and keeping it in the fridge until the morning to see how that would work.  The muffins are dense, but worked well as a breakfast for my gingersnaps.  Instead of putting the chocolate chips in the batter, I just sprinkled three or four on each muffin cup once they were full.  The appearance of something having a lot of chocolate chips in it goes a long way for my kiddos, when three or four per muffin was enough to satisfy.


1 cup plain Greek yogurt
2 ripe bananas
2 eggs
2 cups rolled oats (old fashioned or quick)
¼ cup brown sugar
1½ tsp. baking powder
½ tsp. baking soda
½ cup chocolate chips, mini or regular (optional)


Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray. Set aside.

Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.

Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Optional: sprinkle a few chocolate chips over the top of each muffin.

Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

Pumpkin Oat and Honey Muffins

These little snackies have no flour and no sugar in them, but no one in my family seemed to miss those ingredients.  I hesitate to call them muffins because they had more of a sunken-down "pile" look and dense texture to them after cooling.  But looks aren't everything and I'll make these again anyway.  I love that I can pour the batter straight from my Vitamix into the pan.

original recipe found here

2 1/2 c oats (regular or quick is fine)
1 c plain nonfat greek yogurt
1/2 c honey
1 1/2 t baking powder
1/2 t baking soda
1 t pumpkin pie spice
1 c canned pumpkin
1/2 c chopped walnuts (optional)

Preheat oven to 400 degrees and spray tin with non-stick cooking spray.  My most favorite is called Baker's Joy (it has flour added in). You could also use a silicone muffin pan.  (I don't recommend using paper liners for these.

Place all of the liquid ingredients in the blender (including pumpkin), and then blend adding oats in 1/2 c at a time until smooth.  You may need to stop the blender a few times to stir.  Stir in chopped walnuts after blending is complete.

Divide batter among 12 muffin cups and bake for 20 min. or until toothpick comes out clean.

Zucchini Carrot Squares

I made a batch of these muffin-like squares for my family to have as snacks last week.  In the end, I think the batter would have worked just as well in a muffin tin and easier to hand out to little hands.  But they were good nonetheless.  Everyone was a fan!

adapted from this recipe


1 1/2 cups whole wheat flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp baking soda
2 eggs, lightly beaten
1 1/2 cups grated carrots
1 1/2 cups grated zucchini
1/2 cup brown sugar
1/2 cup raisins
1/2 cup chopped walnuts
1/4 cup canola oil
1/4 cup apple sauce
1/4 cup honey
1 tsp vanilla


Preheat oven to 350.  Spray 13x9 baking pan with cooking spray.

In a large mixing bowl, combine flour, baking powder, cinnamon, and baking soda.  Set aside.
In a medium bowl, combine all other ingredients.
Add carrot mixture to flour mixture, stirring just until combined.
Spread evenly into prepared pan.  Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool completely before cutting into squares.
Tastes nicely with cream cheese or butter!