Flour-less breakfast muffins with oatmeal are my favorite and Banana Blueberry Oatmeal Muffins are a winner with my toddler.
I am always trying to come up ideas for easy ways to make a simple fast breakfast. I also love the idea of not using a lot of flour in what I make especially when Landon, my toddler, is eating it. He
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I’ve seen several recipes for flour-less muffins online. A lot of them have a ton of ingredients. If I can make a meal with 5 ingredients I feel like it is a winner. And these muffins meet that criteria. I found a way to make yummy breakfast muffins using my usual banana and egg mixture that have less than 5 ingredients. Having a toddler running around the house makes it almost impossible for me to concentrate on anything. I have the hardest time coming up with and making meals when a lot of steps and items are involved. Landon demands my attention and isn’t in to helping in the kitchen right now.
Take a look at those bananas in your fruit bowl. The key to using banana as a binding agent is to make sure your banana is ripe. Very ripe. Like almost throw in the garbage can ripe. When a banana is ripe it gets uglier and sweeter. That’s exactly what you want for this recipe.
Adding oatmeal to these muffins is the perfect healthy breakfast ingredient. There are several different types of oatmeal. I believe they range from minimally processed to very processed. I chose to use rolled oats, also referred to as old fashioned or whole oats. I chose this variety of oats because they cook relatively fast and hold more liquid.
If I wake up 30 min before Landon in the morning, I can make these muffins for him and have them ready and cooled off before he wakes. And as you can see, he clearly loves them. I just pop the left overs in the fridge and warm in the microwave for tomorrows breakfast.
- 1 ripe banana
- 1 egg
- 1 cup rolled oats
- ¾ cup of frozen blueberries
- ½ teaspoon baking soda
- ½ teaspoon vanilla
- Pre-heat oven to 375
- Spray muffin tin with non stick cooking spray
- Smash banana with fork
- Mix egg with the smashed banana
- Mix in remaining ingredients
- Spoon mixture evenly into a muffin tin with 6 muffin cups. You can fill each muffin cup to the top because the muffin will not rise much.
- Bake for 20 min