Oatmeal Banana Muffins

The basic idea for this recipe was found via Pinterest. However, I naturally changed some stuff up. Like, for instance, I did not use real sugar or real eggs...resulting in muffins that are just about 82 calories a pop. I also added some cinnamon. I was a little bit concerned about how they would turn out after making such changes. Honestly, I don't think anyone would ever know. Not that I've shared them with anyone to find out. (No, I did not eat all 12 at once. I froze 10. I have found it works really well to pull a couple out before I go to bed, so in the morning they're room temperature. Then, I just put a little peanut butter on them. SO GOOD.) This recipe is definitely a keeper!


Oatmeal Banana Muffins

Ingredients:
2.5 cups oats (can be gluten-free)
1 cup fat free plain Greek yogurt
1/2 cup egg substitute (equivalent of 2 eggs)
3/4 cup sugar or sugar substitute (I used Ideal brown sugar)
1 1/2 tsp baking powder
1/2 tsp baking soda 
2 ripe bananas
Cinnamon for sprinkling (optional)

Directions:
Preheat the oven to 400 degrees.
Spray a 12-cup muffin pan or line it with the little paper things.
Mix everything together in a good food processor or blender (I used my Ninja).
Pour into pan.
Sprinkle with cinnamon. 
Bake, oh, 15-20 minutes or until a toothpick comes out clean.