Recipe: Banana Oatmeal Muffins | Lifestyle

The internet is both a blessing and a menace. Where else can you find everything you need and also nothing you want to see?

For example, when I’m not sure about the ingredients for a recipe, I compare other recipes online to make sure I’m using the right measurements. Or, if I’m trying to find all of the movies that Leonardo DiCaprio has been in, the internet is there to help.

But, the internet is also full of bad things — like literal fake news, gossip and scams. One of the most popular trends that come up online is weight loss and which is the easiest way to lose 20 pounds overnight. For example, “You won’t believe how she got abs in just 1 week!” It’s just clickbait waiting to scam you out of your time and money.

But I’m here to tell you, there’s no simple solution or “magic pill” when it comes to your health. You can’t just do one small trick like gargling apple cider vinegar to drop weight. No keto, low-fat, low-calorie or detox diet is going to help you long term — just ask any physician.

One of the biggest mistakes I used to make was skipping breakfast. I thought by cutting out a meal, I would be healthier overall. Instead, I couldn’t focus and ended up even hungrier at lunchtime.

So if you’re trying to get healthy, do yourself a favor and just eat foods that are full of nutrition instead of depriving yourself. Here’s a breakfast recipe to get you started!

Banana Oatmeal Muffins

Recipe from


2 large eggs

1/4 cup maple syrup

1 cup mashed bananas

2 teaspoons vanilla extract

1 cup milk

1/4 cup coconut oil

3 cups rolled oats

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chocolate chips

1/2 cup coconut flakes


Preheat oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.

In a bowl, whisk together the eggs, maple syrup, mashed bananas, vanilla, and milk.

Slowly add in coconut oil while stirring mixture. Whisk until smooth. If you don’t like coconut oil, you could also use butter, vegetable oil or olive oil.

For taste purposes we recommend using butter or vegetable oil, if you are replacing the coconut oil.

Mix in oats, cinnamon, nutmeg, baking powder, salt, chocolate chips, and coconut flakes until oats are all coated in wet mixture.

Scoop mixture into greased muffin tin. Split the mixture up evenly among the 12 muffins. This will be about a 1/3 to 1/4 cup, scoop.

Bake for 25 minutes, or until tops become golden brown.

Let cool for at least 5 minutes, and then serve warm.

Keep in an airtight container and you can reheat them for breakfast or eat them cold.

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