Banana Muffins


Banana Muffins

**Same recipe as my banana bread, just in muffin form

Makes 12 muffins, 2 muffins 1 FSP

  • 4 ripe bananas
  • 1 cup quick cook oats
  • 4 eggs
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp vanilla
  • 2 tsp baking powder
  • sweetener of choice – I use 3 packets of Sweet N Low
  • 72 Lily's brand chocolate chips, optional
  • 6 tsp pepitas, optional

  1. Preheat oven to 350

  2. In a large mixing bowl, beat bananas with an electric mixer for about 30 seconds.

  3. Add oats, eggs, cinnamon, nutmeg, vanilla and baking powder. Beat well for about 1-2 minutes.

  4. Spray a 12 cup muffin pan generously with non stick spray. Divide batter evenly between the 12 cups.

  5. Top each with 6 Lily's chips and 1/2 tsp pepitas – OPTIONAL

  6. Bake for 20-25 minutes. Let cool for 10 minutes. Using a thin blade knife, Loosen muffins from pan. Remove to a wire rack to complete cooling.

  7. If not consuming within 2 days, store in refrigerator for up to 4 days, beyond 4 days, store in freezer. I like to heat mine in the microwave for 10 seconds after taking them out of the fridge!