Low Calorie Oatmeal Muffins (75 Calories)

INGREDIENTS US CustomaryMetric 1x2x3x

• 2 ripe bananas

• 1 cup 0% Greek yogurt

• 2 eggs

• 1/2 teaspoon vanilla extract

• 2 cups rolled oats

• 1 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

Blueberry Oat Muffins:

• 1/2 cup blueberries

Lemon Blueberry Oat Muffins:

• Zest of 1 lemon

• 1/2 cup blueberries

Chocolate Chip Oat Muffins:

• 1/2 cup semi sweet chocolate chips

Cranberry Oat Muffins:

• 1/3 cup dried cranberries

Optional Toppings:

• 3 tablespoons coconut sugar

• 1/4 cup uncooked rolled oats

• 1/4 cup chopped nuts

INSTRUCTIONS

• Preheat the oven to 400 degrees and line a muffin pan with paper muffin liners.

• To a food processor or high speed blender add the bananas, greek yogurt, eggs, vanilla extract, oats, baking powder and baking soda.

• Process or blend until you have a smooth batter, then gently folding any add-ins (like blueberries, chocolate chips, dried cranberries, etc.)

• Scoop the batter into the muffin cups, and sprinkle with any desired toppings.

• Bake for 15 minutes, until the muffins are set and lightly browned.

• Cool in the pan 5 minutes, then move to a cooling rack or serve hot.

• Muffins will hold in the fridge for 7 days or the freezer for a month.