Ahhh another weekend is here. Isn’t the feeling of a Friday afternoon with the weekend ahead full of nothing just glorious? I have a couple of yoga dates lined up with Melissa from A Fit and Spicy Life and Madison from Espresso and Cream and am going to a Superbowl get-together but other than that, my weekend is whatever I make of it. Even better, Marc has Saturday and Sunday nights off. I can’t even remember the last time that happened.
When I know Marc will be around for breakfasts on the weekend, I try to plan something special for him to wake up to. Whether it’s an egg bake, pancakes, waffles, breakfast sandwiches, or just muffins, I like it to be something besides our usual oatmeal or cereal. While I made these muffins last weekend to eat throughout the week (and they are now practically gone!) these would definitely be a tasty and healthy addition to your weekend breakfast. They would go perfectly alongside some scrambled eggs and bacon.
These muffins are made with ground oats instead of flour, and are made super moist by the addition of yogurt instead of butter or oil. What’s best is that the entire thing can be whipped up in a blender, resulting in almost no dirty dishes. Because who wants to do dishes on a lazy Sunday morning? Not me.
Like this recipe? Then you’ll love these:
Banana Oatmeal Chocolate Chip Cookies
- 2 1/2 cups old-fashioned oats
- 1 cup plain yogurt
- 2 large eggs
- 3/4 cup granulated sugar could be reduced to 1/2 cup
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 medium bananas
- Preheat oven to 400 degrees F. Spray mini-muffin tin or regular sized muffin tin with cooking spray. Set aside.
- In blender or food processor, pulse oats until they are finely ground. Then add the rest of the ingredients and blend until smooth. You may have to stop a couple of times and wipe down the sides.
- Pour evenly into muffin tin. Bake in preheated oven for 15 minutes for mini-muffins or 18-22 minutes, or until toothpick comes out clean.
- Let cool and enjoy!