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| Banana blueberry yogurt oatmeal muffins |
One of my favorite things to do with Dylan, Jake and Emma is cook. Whether it be cooking dinner or baking something yummy we love getting in the kitchen to create delicious masterpieces. Lately, Jake has been announcing that he has decided he wants to be a chef. He tells me what ingredients he thinks we should use and we figure out a way to incorporate them into recipes. Cooking with your kids is a great way to not just keep them busy, but it teaches them so many different things all while creating happy memories that they get to enjoy when they're ready!
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| My Sous Chefs! |
Our latest creations are healthy blueberry yogurt banana oatmeal muffins. These healthy, nutritious muffins are great warm right out of the oven or perfect for a quick breakfast on the go. I found a similar recipe at The Well Traveled Wife and we modified it to our liking with ingredients we had on hand.
I eat very healthy and encourage my family to as well. By baking muffins at home it allows me to control what ingredients are going in and therefore my kids can have healthy yummy treats! This recipe is so easy since it uses a food processor (or blender) which is fun and different. The kids loved that we got to dump in all the ingredients. We had fun creating our new recipe and they tasted delicious too! I hope you make these and enjoy them as well!
Banana blueberry yogurt oatmeal muffins
Ingredients:
2.5 cups rolled oats *not quick cooking* (I have also used Trader Joe's to make them gluten free)
1.5 tsp baking powder
1/2 tsp baking soda
3/4 sugar
1 cup blueberry yogurt (I used Dannon light and fit)
2 eggs
1.5 tsp vanilla
2 ripe bananas
Directions:
1. Set oven to 400 degrees and spray muffin pans with cooking spray.
1. Set oven to 400 degrees and spray muffin pans with cooking spray.
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| Dump all ingredients into food processor or blender. |
2. Blend all ingredients in a blender or food processor until smooth. Scrape sides down as needed.
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| Batter will be thin |
3. Use an ice cream scooper to fill muffin tins 3/4 of the way full.
4. Bake in over for 13-16 minutes depending on your oven. Check on them around 13 minutes.
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| Muffins baking in the oven! |
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| They rose perfectly in the oven |
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| Delicious! |
103 calories and 4g of protein per muffin
Next time, I would reduce the sugar to 2/3 cup and fold in fresh blueberries at the end. This recipe can easily be adapted to your liking and you can use any flavor Greek yogurt you like to change the flavor. You could even do vanilla yogurt with a handful of mini chocolate chips folded in at the end! Yummy! So many options!
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| Mom tested, kid approved! |
Enjoy!!
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