If you haven’t figured it out by now we can get a little health crazy around here. Not so extreme that we’re body building and weighing food {not that it hasn’t been considered}. But definitely always looking for new recipes that keep our bodies working great and incorporate as many whole, healthy ingredients as possible. We attempt to avoid the processed stuff {90% off the time}. Some days are better than others shoot we never really want to give it all up for good. But it doesn’t hurt to try.

Plus who can complain when their toddler gobbles up veggies & fruits over donuts! Not that he didn’t taste it first. But it was quickly tossed aside for the apples. {proud mama moment}

But enough of that cuteness. Today’s post is all about sharing another delicious recipe with you!!
It’s the perfect little something to add to your eggs in the morning or grab n go if you’re in a hurry.
I took the original recipe and doctored it up to our liking.
Next time around I can definitely see adding some blueberries, almonds or even dark chocolate chips. Just to pump up the flavor. We seem to always have bananas on hand in the freezer. It’s such a habit that I throw the ones going bad into freeze. This one is super quick & easy!

No Flour Banana Oatmeal Breakfast Muffins
Source: Honestly I can’t remember where I found this one to give credit *sorry*
Serves: 12 muffins {I double it so we have 24 for the week}

Ingredients:
2.5 cups old fashioned oats
1 cup plain low fat greek yogurt
2 eggs
3/4 cup stevia
Approx. 1/2 cup ground flaxseed
1.5 tsp baking powder
1/2 tsp baking soda
A few drops of vanilla (optional,to tastes)
2 ripe bananas

Directions:
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line muffin tins with liners of preference.
2. Place oats in a food processor and blend until smooth. Pour into separate bowl. Add all other ingredients except bananas and mix..
3. Blend bananas in food processor next until they become smooth. Then fold into mix in bowl.
4. (optional) Add in extra ingredient(s). i.e. nuts, berries or choc chips.
5. Divide batter among cupcake liners, and bake for 15-20 minutes, or until toothpick comes out clean. {make sure you watch em after 15 minutes, they will dry out quick}
6. Cool on racks and then enjoy!