Personal Trainer Columbus Ohio Training - Debbie Reichert Fitness

   Follow Me on Pinterest 
 
  
Home
  
Personal Trainer
  
Fitness Products
  
Clean Eating Workshops
  
AdvoCare Products
  
Free Healthy Recipes
  
Free Workouts
  
Fit & Healthy Blog
  
 
 

Tuesday, October 9, 2012

Banana Oatmeal Breakfast Muffins

Yep, another muffin recipe!  What can I say.....I love 'em and my kids will eat them.  Score!  As I was pinning today, I came across this that I repinned from Toni, one of my facebook fans at Fit and Healthy with Debbie Reichert.  Here is the original recipe if you would like to check it out at chase and em's site!

I did not add any sugar at all, and substituted with honey, as I usually do with my muffins.  Therefore, these muffins were not overly sweet, making them truly perfect for breakfast with a cup of coffee.  Oh, who am I kidding, I just ate 2 at 2:00 in the afternoon with some skim milk......so sue me!  Since I have been eating clean, I honestly don't miss the sweetness in certain foods.  That said, if you are looking for a sweeter muffin, then use the sugar that is called for in the original recipe, OR use more honey than I did.  But play around with it and make it your own.  I found the recipe below to be just right!




Here's my variation:



Ingredients:
2.5 cups old fashioned oats 

1 cup plain low fat greek yogurt

2 eggs

1/2 cup honey

2 tsp baking powder

1 tsp baking soda

2 TBSP ground flax seed

1 tsp vanilla

2 ripe bananas 


When your bananas look like this, it's the perfect time to either peel them and freeze them for future smoothies, OR bake with them!  Pure perfection!


Instructions:
1. Preheat oven to 400 degrees (9-13-13 UPDATE: I have recently begun baking these at 350 degrees instead). Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. Place the oats in the food processor and pulse for about 10 seconds.  Add remaining ingredients to the food processor. 

3. Process until everything is mixed together and oats are smooth.

At this point in the process, I decided to actually separate my batter into two different bowls.  I added dark chocolate chips to one and walnuts to the other.  Basically, kid muffins and mommy muffins.



4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.

And this is what you get people:



Let them cool on a wire rack for just a few minutes and then dig in.  They are actually really good when they are warm!

How YOU doin'???

If you have some extra bananas you would like to bake with, then make sure and check out my other recipe for Banana Oatmeal Dark Chocolate Chip Muffins.  It is similar to this recipe, with a slightly different texture, as I used almond meal and oats.  

Enjoy!

In Good Health,
Debbie

284 comments:

  1. YUM! glad you found our recipe and did a variation! i just might have to try it this way...thanks for the tip! XO

    ReplyDelete
    Replies
    1. Debbie - a vegan alternative is to use organic brown rice syrup substitute for the honey. Thanks for this site - it's so helpful to vary the gf lifestyle. - glenda

      Delete
  2. Just baked up your version of these muffins for this coming week's breakfast! A few girlfriends and I are taking the 10-day pledge (part of the 100 days of real food program), and this is just what I needed to start my day off right. Thanks!

    ReplyDelete
    Replies
    1. Awesome!!!! Glad you enjoyed them!

      Delete
    2. this looks soo yummy thanks for the recipie.. just one concern...I do not have a good processor:/ could I just cook the oats and then blend everything together? Thanks- lupita

      Delete
    3. Oat flour is the idea. Its the action of grinding the oats that seems to be most important. You could use a coffee grinder or grain mill to make oat flour and mix regularly. Also buying oat flour is an option.
      I use oat flour for most things instead of wheat and it needs more liquid and often an extra egg, but it's relatively interchangeable. Not always, but success comes more and more frequently. :-)

      Delete
  3. I just made these and boy are they delicious! I made the "I'm pregnant and deserve something nutritious and delicious" kind aka chocolate chips, coconut flakes, and sliced almonds. ;)They turned out perfect! Thanks!

    ReplyDelete
    Replies
    1. You are so very welcome :-) And congratulations on your pregnancy!

      Delete
  4. mine were uncooked! :S

    ReplyDelete
    Replies
    1. Sorry to hear that :-( Did you throw them back in the oven??

      Delete
  5. I gotta try these. Sounds so good. And I have a few bananas in my freezer, I never throw a banana away.

    ReplyDelete
  6. Do you know how many calories they are

    ReplyDelete
    Replies
    1. I'm sorry I do not as I don't count calories but you could plug the ingredients into various calorie counters online and get that answer.

      Delete
    2. I calculated on myfitnesspal. It came out to 160 calories if you made 12.

      Delete
    3. It's probably a little less than that b/c I usually end up with at least 14 muffins. Thank you for calculating!

      Delete
    4. This comment has been removed by the author.

      Delete
    5. I calculated about 130 per muffin...at 16 muffins per batch. I was able to get 16 muffins with the recipe. They are delicious!

      Delete
  7. Can I omit the honey or sub it with something?

    ReplyDelete
    Replies
    1. The original recipe called for sugar which I try and stay away from but you could try to process some pitted dates in your food processor. I often do that as a sweetening agent.

      Delete
    2. Do you think it would be ok to use 1/4C honey instead of the 1/2C called for?

      Delete
    3. Agave is a good replacement for honey and vegan friendly.

      Delete
  8. Made them today. Recipe made the perfect amount for 12. I do not have a food processor so had to use a blender. This made the prep more time consuming, but they still turned out great not too dry and good taste. I will definitely make again. Next time I may use a third banana for extra flavor ( I added walnuts to this batch)

    ReplyDelete
    Replies
    1. did u cook the oats before you blended them or did you blend them uncooked?

      Delete
  9. Just made this...SO good!!! I added about 1/8 lb of chocolate chips and a about a 1/3 cup walnut pieces. Mine made 19. ♥

    ReplyDelete
  10. What else could I use instead of flax seed? hate to buy some and never use again. Thanks!

    ReplyDelete
    Replies
    1. You can simply leave it out. I just add it into all of my baked goods for the fiber and omega 3's. Lots of health benefits of flax seed!

      Delete
    2. You can always freeze flax seeds to use for later. They don't really spoil that way.

      Delete
  11. I just made these and they're amazing!! My 3 & 4 yr old love them too, both kids ate 2 each and wanted more!
    So soft and moist Thank you!!!

    ReplyDelete
  12. Just made these - turned out delish! Thanks Debbie!

    ReplyDelete
    Replies
    1. Great to hear Hill! Hope you and Scott are doing well!

      Delete
  13. What is the purpose of the flax seed? I've heard of it but have never used it before.

    ReplyDelete
    Replies
    1. You can leave the flax seed out. However, I like to throw it into my baked goods b/c it full of omega 3's and fiber. Many other wonderful health benefits. Give it a google and check it out! I even like to sprinkle it into my greek yogurt and granola or on my peanut butter toast :-)

      Delete
  14. I just made these, literally fresh out of my oven and I had to log on to say how delicious they are (they smelled so good I didn't wait for them to cool). I added walnuts to this batch and thinking about other options to add in for the next batch. Great recipe, definitely a keeper.

    ReplyDelete
    Replies
    1. Oh thank you! I'm so glad that you enjoyed them!

      Delete
  15. Would I be able to make this without eggs? My son is allergic.

    ReplyDelete
    Replies
    1. You absolutely could try that. Have you ever used chia gel as a replacement for eggs in a recipe?
      Check out this link http://www.realfoodallergyfree.com/2011/05/chia-egg-replacementsubstitute/

      Delete
    2. Applesauce is a fantastic replacement for eggs. I don't know the exact amount per egg, but start with a tablespoon and work up from there!

      Delete
    3. 1 TBS flax meal plus 3 TBS water is a great replacement for eggs (that is per egg). Stir in a bowl, then add to the other ingredients.

      Delete
    4. Applesauce, flax seed meal or banana are good egg replacers, my daughter is allergic. I use 1/4 applesauce per egg? They also sell a product called EnerG egg replacer, it's a boxed powder it works but has no nutritional value/benefits. I usually use flax seed meal, works the best! A mashed half banana per egg works too, because of the pectin in fruit acts as a binder.

      Delete
  16. Just put the ingredients on my grocery list! I think i may throw some cran-cherries in, or even just plan raisins.

    ReplyDelete
    Replies
    1. The flax seeds act as an egg replacer, you could just leave out the eggs and they should turn out fine :) using Chia seeds will make them very dense.

      Delete
    2. FYI - to use flax seeds as an egg replacement, mix 1T flax with 3T water per egg needed. let sit until gelatinous (a couple minutes) before mixing with the rest if the batter.

      Delete
  17. Just made these, they're still cooling... they are very dense/heavy! I hope they are cooked enough, toothpick check came out clean so they seemed cooked...

    ReplyDelete
  18. I made these today for my 11 month old, and she loves them! I used agave nectar instead of honey, added fresh strawberries, and cooked them in a mini muffin pan so I can freeze them and pull them out for a quick breakfast. Thanks so much for the recipe!

    ReplyDelete
  19. These sound and look amazing! Do you happen to know the carb count in these. Trying to follow an ADA diet.

    Thank you

    ReplyDelete
  20. Yum! These sound amazing!!! Can't wait to whip up a batch!!!

    ReplyDelete
  21. these look so good! i am making them! thank you for sharing!

    ReplyDelete
  22. Some others have asked but what is the purpose of flaxseed and can it be left out?

    ReplyDelete
    Replies
    1. Yes, flax seed can be left out. However, I include it in my baked goods b/c of the health benefits. Full of fiber and omega 3's. I often times sprinkle flax seeds in my oatmeal, or on my yogurt and granola or peanut butter toast. You just need to keep it in the refrigerator in a container because it will become rancid if left out at room temp.

      Delete
  23. This was so delicious! I made it last night and ate it for breakfast. I added some diced pineapple and baked it as a loaf rather than muffins (took about 36 minutes at 400*F). I can't be bothered with muffin tins and the liners and everything. Great recipe.

    ReplyDelete
  24. Can I use oat flour instead of the oats? If so do you happen to know how much?

    ReplyDelete
    Replies
    1. Yes you can. Honestly, the reason that I use the oats is because when you ground it up in the processor it turns into oat flour (it's less expensive than buying the flour). So, I don't know exactly how much, but maybe you could just go with 2 1/2 cups. If you try it I'd love to hear how it went.

      Delete
  25. Looks, and sounds yummy! Do you have a printer friendly version?

    ReplyDelete
    Replies
    1. I'm so sorry Heidi. I do not at this time. I'll be looking into adding this to my blog. I'll be honest, I put this blog together to supplement my Facebook page, Fit and Healthy with Debbie Reichert, and I didn't think it would grow so popular so quickly. I have some work to do......But please try the recipe anyway and let me know if you like it!!

      Delete
    2. I use the add-on "Print Friendly & PDF" in Google Chrome's browser... You can click on things to delete from the print version - pics, text, etc!! Super easy & makes a readable copy! :) Hope that helps!
      Debbie - I've seen other bloggers use this same Print Friendly link in their blogs for recipes... NO idea how it works, but is super handy! :)

      Delete
  26. I made these this morning, using Ghiradelli white chocolate chips. I did them in mini muffin size and they were sooooo delicious. Thanks for the recipe!

    ReplyDelete
  27. Can you make these without ground flaxseeds?

    ReplyDelete
  28. Just thought I should come on here and tell you that I just made a half batch of these (only had one banana) and omg they are so good and without the guilt! Thank you!

    ReplyDelete
    Replies
    1. Awesome Ash!!! You are so welcome! Make sure to follow me on Facebook to stay in the know!!

      Delete
  29. Hi there, just curious if there is any substitute for the Greek yogurt?
    Thanks

    ReplyDelete
    Replies
    1. Others have asked and I'm not sure. Possibly applesauce?? Please let me know what you try!!

      Delete
  30. This recipe sounds wonderful!! I'll definitely make these ASAP!

    ReplyDelete
  31. I am also looking for a yogurt sub - I try to stay away from dairy. Is there a dairy-free (eggs are okay) way to make this?

    ReplyDelete
    Replies
    1. Others have asked and I have to say that I am not sure. Possibly applesauce. Please let me know what you try!!

      Delete
    2. I used So Delicious Almond Milk Greek Yogurt and it came out delicious!

      Delete
  32. Could you use quick oats instead ?

    ReplyDelete
    Replies
    1. I did, turned out great!

      Delete
    2. Sure, why not! Hope you love them!!!!

      Delete
  33. Debbie,
    I cant wait to try these? What is the calorie count per muffin? Thank you for your help with this?

    ReplyDelete
  34. Instead of using sugar, I substituted natural applesauce. They were awesome!

    ReplyDelete
  35. These are amazing, thanks!! I added coconut to mine, and got about 20 muffins out of this recipe :)

    ReplyDelete
  36. Can you use steel cut oats in this recipe?

    ReplyDelete
    Replies
    1. Would change the texture a bit but I don't see why not!!!

      Delete
  37. OK after reading all these reviews I will be baking these tomorrow with my 4 year old son - can't wait! Glad I pinned this! Thanks for recipe happy baking to you - and what do I look for t ofollow you on FB

    ReplyDelete
    Replies
    1. You can find me on Facebook at http://www.facebook.com/FitAndHealthyWithDebbieReichert

      Delete
  38. Made these and they turned out amazing. I made them plain, with cranberries, and with chocolate chips. I'm making them again right now and trying to decide what yumminess I can add to them this time. Thank you!

    ReplyDelete
  39. Thanks for the great recipe. I had a banana bread craving last night and was about to give in and make the usual butter and brown sugar ladened recipe but then I came across your loverly post. In comparison this was guilt free! This afternoon I also tried the recipe with tin peaches and It was also fantastic!

    ReplyDelete
    Replies
    1. Awesome. Thank you for the amazing feedback and great call on the peaches! BOOM!!

      Delete
  40. I just made these! They are amazing! Thank you for the recipe!!

    ReplyDelete
  41. How many calories would you say is in one muffin?

    ReplyDelete
    Replies
    1. You are looking at around 85 to 90 approximately.

      Delete
  42. I made these today and they're amazing! Instead of honey and vanilla I used vanilla flavored greek yogurt...delish!

    http://www.domesticblisssquared.com/

    ReplyDelete
  43. Would there be gluten these. I'm new to flinging gluten free items. Thanks

    ReplyDelete
    Replies
    1. If you use gluten free oatmeal they are gluten free. Regular oatmeal is contaminated by gluten.

      Delete
    2. Yes, if you use GF oatmeal you should be fine. Thanks!

      Delete
  44. Hello,
    I made these last night and they are very good. This morning, I gave to my 2yr old & he LOVES them. He is a very picky eater and I am so happy he will eat these!!
    Thanks so much

    ReplyDelete
  45. What can I substitue the bananas with? We are all allergic in our home.
    klparker47@Hotmail.com

    ReplyDelete
    Replies
    1. Try using applesauce Kristin. Fingers crossed they turn out and you love them!! Please let me know :-)

      Delete
  46. Hello! Just made these with walnuts! Just had some with peanut butter. yummy! I'm trying to get into healthy baking and although these weren't as sweet as I would like, they make perfect sense for breakfast! Maybe I'll just eat mine with nutella... so much for healthy :p

    ReplyDelete
    Replies
    1. Also, Is it possible for substitute all purpose flour with oat flour for other recipes?

      Delete
    2. I love the idea of spreading a little PB on these babies. Good call! As far as substituting the all purpose flour, I'm sure you could, however it takes the healthy out of the recipe by leaps and bounds :-(

      Delete
    3. No, I'm asking the other way around! Could I replace the all purpose flour in say, blue berry muffins or cookies with oat flour

      thank you!

      Delete
    4. Oat flour needs more liquid and often another egg, but I'm learning how to use oat flour instead of wheat. Oat flour absorbs more liquid (not as much as coconut flour though) and is more crumbly than wheat or higher gluten flours. So that seems to be key when substituting oat for wheat. It usually works. Sometimes not. Banana bread has been difficult to get right for me.

      Delete
  47. I like to save recipes to Evernote and then access them from my iPad in the kitchen. Saves a tree!

    ReplyDelete
  48. I used this recipe to make pancakes and they were delicious! Thanks.

    ReplyDelete
  49. Used 1/2 cup of Splenda instead of the honey. Everything else was the same. Myfitnesspal pal said it was 81.5 calories for 1 muffin if the recipe makes 12 muffins.

    ReplyDelete
  50. I see that two other people have asked with no response. We are a dairy free household...has anyone tried a sub for the yogurt? Applesauce maybe? If so, please let us know! If I try it, I'll let you know ;-)

    ReplyDelete
    Replies
    1. Shoot! Not sure on that one. I can see applesauce as a substitute for the bananas but just not sure about the yogurt. If you try it could you let me know what you think?? Thanks.

      Delete
    2. I think I read (above) that someone used almond milk yogurt. Does that help? Don't know enough about food allergies...

      Delete
  51. my favorite banana muffin recipe of all time!! added a few nestle peanut butter chocolate chip. OMG

    ReplyDelete
  52. If I have flax seed oil, and not ground flax seed, can I still use that or will make a difference in taste? Trying these tonight!

    ReplyDelete
    Replies
    1. I am not sure about that. I've never used flax seed oil. I would just leave that part of the recipe out all together.

      Delete
  53. I just realized I don't have a muffin tin. Can I make this as a bread?

    ReplyDelete
    Replies
    1. I've never tried but I don't see why not! Not sure of the time on that one. Will be quite a bit longer of course. If you do it please let me know the steps you took. Thank you.

      Delete
    2. I did try it. OI kept the temp the same and it did take much longer to cook. Top was a little over cooked. Next time I will lower the temp so it cooks more evenly! Tastes GREAT! THANK YOU

      Delete
  54. would it be okay if i omitted the flax seeds?

    ReplyDelete
  55. I just baked these with my daughter and they started to burn within 5 mins. Convection oven was at 375. Any ideas on why they burned so quickly. This has never happened before with any baking.

    ReplyDelete
  56. sounds so tasty im going to try adding some of that powdered peanut butter!!!

    ReplyDelete
  57. Just made them. I can't lie...I was nervous. I've not been very successful lately with recipes. But these were actually good! Even my mom ate some and she doesn't like any of my gluten free stuff :)

    ReplyDelete
  58. Sorry, but the Nutrition and Food Science teacher has to make a point of clarification: Honey and granulated sugar are both considered to be sugars (simple carbohydrates), as is brown sugar, molasses, corn syrup, to name a few. All are considered to be "natural" since they come from plant sources and all provide 4 calories per gram. Either granulated sugar (sucrose) or honey can promote tooth decay, as could the sugars in fruit (fructose) and milk (lactose) in situations of improper dental care. The question is are you looking at the amount of processing involved in creating the sugar? Are you concerned with effects on blood sugar levels? As with anything in this world today, there's advantages and disadvantages to all sugars and sugar substitutes, but this recipe does contain sugar....just not granulated sugar.

    ReplyDelete
    Replies
    1. I should have been more specific in my post that I didn't add any REFINED sugar to the recipe. Yes, I am looking at the amount of processing. I tend to stay away from processed foods. I choose local raw honey in all of my baking as you will see if you skim through some of my recipes.

      Delete
  59. Just made these...wow! Thank you! Added walnuts and extra flax meal. Next time...blueberries!

    ReplyDelete
  60. I am looking for a yogurt substitute as well, my son can't have casein, a milk protein. I know that some egg substitutes are 1/4 c yogurt or 1/2 banana, so I will try the reverse. also a company called So Delicious (http://www.sodeliciousdairyfree.com/products/coconut-milk-yogurts/plain-yogurt) makes a coconut milk 'yogurt' so it might be worth a try. I haven't tried it though.

    ReplyDelete
    Replies
    1. Have you tried soy yogurt? I haven't seen strained soy yogurt, but regular soy yogurt still may work just as well.

      Delete
    2. Almond milk Greek Yogurt worked really well.

      Delete
  61. I just made these and they are amazing! This is definitely my new go to muffin recipe, not to mention the batter is yummy on its own :-)

    ReplyDelete
  62. Made them today! Very good! Added 2 scoops of protein powder and used a jar of baby food applesauce in place of the honey. Very moist and they taste great! I chopped up 1/8 of a cup of dark chocolate chips in the Magic Bullet and "dusted" the tops of the muffins for a little sweetness before baking.

    ReplyDelete
  63. I just made these! So delicious, perfect for breakfasts on the go. I used agave instead of honey, and they are still amazing. A little healthier that way, and probably just as sweet.

    ReplyDelete
  64. Thanks for this awesome recipe! We're still adjusting to a GF lifestyle, so this was much appreciated! These were so much better than the batch i made with a gf baking mix. Yum!

    ReplyDelete
  65. These are so delicious! I just made them and they turned out perfectly. Can't believe how yummy they are! Thank you for the wonderful recipe!

    ReplyDelete
  66. Can I freeze them once they have cooled? I made them and they turned out great! I did sub wheat germ for the flax since I was all out today.

    ReplyDelete
  67. Very good and simple, I added some Hemp hearts to and pecans on top...only thing is a lot of the muffin stuck to the paper cup, like A LOT...any reason?

    ReplyDelete
    Replies
    1. You have to really grease the tin. I used a coconut oil spray and had no problem. It may also work better to not user the liners and just put it directly in the tin.

      Delete
  68. What if I don't have a food processor?

    ReplyDelete
  69. Do you have to use greek yogurt? can you use any yogurt? I know greek is probably the healthiest I'm just wondering.

    ReplyDelete
  70. Can you substitute the 2 eggs with liquid egg whites? If so, do you know how much I would need to put in?

    ReplyDelete
  71. I'm chewing as I type. AH-MAZING! Thank you! Thank you! Thank you! I split it into two batches: One w/blueberries and one w/walnuts and cinnamon. Both are so delicious but I HIGHLY recommend the walnut and cinnamon combo if you love banana nut bread.

    ReplyDelete
  72. These are great! I used an online calorie counter (for a recipe of 12) and got about 300 calories, 366 if I include the cup of walnuts I added. Here is a link to the calorie counter: http://caloriecount.about.com/cc/recipe_analysis.php

    ReplyDelete
  73. Wow. These muffins look delicious. Especially the picture in which the muffin is already half eaten looks mouthwatering. Thanks for the recipe! I think I have to restock my groceries.

    ReplyDelete
  74. Just made these yesterday. DELISH. Thank you!!

    ReplyDelete
  75. Made these today as changed below:

    3.0 cups old fashioned oats

    1 cup Honey and strawberry flavgreek yogurt

    2 eggs

    2 tsp baking powder

    1 tsp baking soda

    1 tsp vanilla

    4 ripe bananas

    1/2 Cup Craisins

    1/2 Cup Choc chips


    Nutrition Facts
    Serving Size 159 g
    Amount Per Serving
    Calories 135
    Calories from Fat 25
    Total Fat 2.8g
    Saturated Fat 1.0g

    ReplyDelete
  76. I have made these twice so far with my 9 year old son. We both love the ones with chocolate chips. I having been giving them to others to sample. So far they have liked them. Thanks so much for sharing your recipes.

    ReplyDelete
  77. I keep seeing people say theirs were nice and moist. Mine came out stuck to the wrapper and VERY dry :\ Any thoughts?

    ReplyDelete
    Replies
    1. I sprayed the muffin tins and didn't use wrappers and they come out perfectly that way!! Please try again.

      Delete
  78. my stove has only 250 maximum, then time must be longer,is it?

    ReplyDelete
  79. I baked these a couple weeks ago and have to admit they were a bit of a disappointment, although my boyfriend liked them (maybe he's just saying that so I don't feel bad- haha!) I LOVE the fact that they are so healthy for you though, so I am going to try again! I'm thinking this time I will make the muffins twice the size and maybe they won't be as dry. That was my biggest problem- I overcooked them a bit as well. First I just need to find bigger muffin tins and maybe this will solve my problem. Thanks for posting!

    ReplyDelete
  80. I found that the cook time was much too long. I cooked mine @ 400 like the dirwctions said, but they only needed abiut 13 mins to cook fully. Any longer and they started to burn!

    ReplyDelete
  81. Can I substitute applesauce for the eggs? And do you know if these freeze well?? Thank you!

    ReplyDelete
    Replies
    1. I wouldn't sub applesauce because oat flour needs the eggs to stick together better. Eggs in oat recipes are not just for moisture. My oat recipes tend to fall apart (especially banana bread) if I don't have enough to stick it together. That usually means extra eggs.

      Delete
  82. I've made these twice now, they always come out so moist and delicious!!! The only thing I'm going to change is adding cupcake liners, as the bottoms tend to brown a little more than we'd like.

    Also, we add vanilla chips instead of chocolate, and it's amazing-- almost like little chunks of sweet cream with each bite! YUM

    ReplyDelete
  83. These have become a breakfast staple at our house! The last time I made them, I tried adding wheat germ, too, and they turned out pretty good! Thanks for converting the recipe! :)

    http://homebellyspiritcleaning.blogspot.com/2013/03/banana-oatmeal-muffins.html

    ReplyDelete
    Replies
    1. Thank you! I'm so glad you and your family are enjoying these healthy muffins! Make sure to follow me on Facebook at Fit and Healthy with Debbie Reichert! I'd love to have your add!!

      Delete
  84. I just made these at 7200ft without altitude adjustments. They turned out wonderful. Thank you!

    ReplyDelete
  85. These are the best muffins I've ever made! I love clean recipes that taste amazing! Thanks for sharing!

    ReplyDelete
  86. These are great! I just made them with 1 cup oats and 1 cup almond flour and forgot the yogurt (unintentionally). Added half a cup chopped walnuts. They still turned out to be very yummy!

    ReplyDelete
  87. Thanks! awesome recipe. I did not use eggs, added nonfat milk for moisture, added 1tbsp of brown sugar, instead of honey. I wrapped each muffin with saran wrap for ready to go breakfast and snack. 97 cal per muffin.

    ReplyDelete
  88. I just made these, but went Dairy-Free. I enjoyed them.

    For a dairy-free variation combine 1 cup almond-milk, 1/2 cup applesauce, and 1.5-2 Tbsp corn starch in a food processor, run for 10 - 15 seconds. Transfer to a pan and cook over medium until mixture starts to bubble. Continue cooking until thickened, mixing quiet often. (5-ish minutes) Let cool. If your mix is less than 1 cup, just stir in enough applesauce to make a cup. (You could also do this with ripe bananas (Try 1-1.5) instead)

    ReplyDelete
  89. I added applesauce to this recipe and protein powder and they came out perfect~ very good recipe! plus the protein powder will equal your carbs out a bit.

    ReplyDelete
  90. I just made these over the weekend and I loved them! Thanks for sharing :)

    ReplyDelete
  91. can I make them without the flax seed part? I don't think they sell that here in Germany

    ReplyDelete
  92. I am definitely going to try these. My kids love muffins but I always feel guilty giving them some because of all the flour, oil, sugar, etc.

    ReplyDelete
  93. I baked these twice and they smelled awesome but did not cook through the middles. Very disappointing and a waste of ingredients!

    ReplyDelete
  94. Can I use flaxseed meal?

    ReplyDelete
  95. Do these need to be refrigerated due to the greek yogurt?

    ReplyDelete
  96. Can I sub the oats for gluten free flour you think?

    ReplyDelete
  97. love this thank you thank you I love sweets, and I'm really trying to cut back I've always been a natural whole food eating type of gal but I love me so sweets this recipes gives me what I want with out the guilt or calories, it is basically eating your morning oatmeal but in muffin form I love this..... I made a double batch this morning and used 1/2 cup honey for it and totally sweet enough this coming from Mrs. Sweet Tooth:)

    ReplyDelete
  98. I did these last weekend. So good! I added an extra 1/8 cup of honey because I really like sweets. I ended up with 18 of them because I hate trying to scrub muffin goop off the top of the pan, so I just made them small.

    I ground up my oats in a food processor, and then did everything else in a mixing bowl with electric beaters because I only have a 1 cup food processor.

    I also used milk chocolate chips AND walnuts before baking, and I sprayed the foil liners as well with cooking spray, so that they would come off really easily.

    I should have checked them at the 15 or 16 minute mark instead of leaving them for 18, because they were a little overdone, but they were still very very tasty.

    ReplyDelete
  99. This recipe is awesome! The only thing I'd add is nutmeg and cinnamon to the batter, otherwise perfect!

    ReplyDelete
  100. I just made these--both the chocolate chip and walnut! Delish! For the sweetener, I used a 1/2 cup of pure maple syrup (not the fake high fructose corn syrup version) and they taste amazing. Thanks for the recipe!

    ReplyDelete
  101. Hi. How long will these muffins keep? Can they also be frozen and thawed over night in the refridgerator? Thanks! Terri

    ReplyDelete
  102. Hey, I have a question about these muffins. I know for most muffins the key to a nice, fluffy muffin is to not overmix the batter. Since these are done in a food processor, they are very well mixed. So, I'm wondering if they fairly dense, and chewy? I was thinking I would try processing the oats dry (to get oat flour), then processing the wet ingredients separately, then doing my normal process of just gently mixing the wet and try ingredients together until wetted, but not over-mixed.
    Thanks.

    ReplyDelete
    Replies
    1. I did my oats first in the processor, then added then to a bowl with the wet ingredients and just used a hand mixer to combine. They turned out great! They are a little denser, but I think it's more due to the oats, not the mixing process. Not chewy at all.

      Delete
  103. does Any one know how many calories is in one muffin??

    ReplyDelete
    Replies
    1. Someone calculated them to be 80-85 cal if your batch makes 12.

      Delete
  104. While I do not hate these muffins, I do not love them either. I used AP flour, as I don't have oatmeal to grind (and I'm not really health-conscious regarding flour) so maybe the conversion was part of my problem 'cause I did end up adding some buttermilk since the batter was way too thick. I found that the tops were brown in 10 minutes at 400 degrees, so I turned the oven down to 325 for the last 10 minutes. They're done and tasty (with chocolate chips and strawberries added), but an odd texture for muffins and sunk after being out of the oven. It's a strong banana flavor, which I am really happy about. I'm not sure if I would make these again with the textural issue.

    ReplyDelete
  105. I just put these in the oven! I used mini choc chips throughout the batter and crushed walnuts for the tops!

    The calorie count is about 197 calories per muffin for 12.

    ReplyDelete
    Replies
    1. Oh and I did add nutmeg and cinnamon for a spicy flavor.

      Delete
  106. Are you able to make notes on your recipe that is there? It seems many people ask the same questions over and over and it would be easier on you to add the notes. Just a thought. Hope to make these after I move because I usually don't like muffins (too dry for me to swallow even when baked properly. These look nice and moist. Thank you!

    ReplyDelete
  107. These were fantastic. Thanks for sharing! I was low on greek yogurt, so I substituted half of it with olive oil. I was also low on honey and substituted 1/3 of it with real maple syrup. Finally, I added mini dark choc chips and pecans. What a treat! Love that there is no flour used here.

    ReplyDelete
  108. Using honey is the same thing as using sugar, so this "sugar free" recipe is a bit of a let-down. Honey is just sweeter and has more calories than sugar.

    ReplyDelete
    Replies
    1. I never once stated anywhere that these were "sugar free" muffins. I said that I didn't add any refined sugar as called for in the orignal recipe. Honey is a natural sweetner. As a clean eater, this is what I look for...using natural ingredients as sweeteners, such as honey and dates. There is a HUGE difference between using white, refined sugar and raw, local, natural honey. Also I don't count calories so that part is a non-issue for me. Using raw honey also aids in allergies, which is a huge benefit to me at the beginning of spring and fall.

      Delete