I love breakfast and I love having time to make breakfast. Spring break makes this easier (and has given me time to run a lot of errands and work on some grad school too!). I came across this recipe on pinterest and decided to try it.
from Fit and Healthy with Debbie
2.5 cups old fashioned oats
1 cup plain low fat greek yogurt
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 TBSP ground flax seed
1 tsp vanilla
2 ripe bananas
*I also added in 1/2 c. mini cc
1. Preheat oven to 400 degrees. 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. (Then add the chocolate chips/walnuts if you so desire)
4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.
*Let them cool before eating, otherwise they will stick to the paper (no flour or oil in them) or put them in the pan vs. in paper.
Each muffin is approximately 30 g of carbohydrates.