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These Lightened Up Maple Banana Nut Oatmeal Muffins make for a yummy and satisfying breakfast. Walnuts and oats paired with sweet bananas and hints of sweet maple make these muffins irresistible! No butter or oil!
I have been going a little crazy over bananas lately. Did you see these Banana Fosters Breakfast Bars or maybe the Zucchini Banana Muffins I posted last week? I love making lighter versions of my favorite classics.
I mentioned a few weeks back that my sister is staying with us for a few weeks from Seattle and she is pregnant. So I have been whipping up all her favorite foods. She specifically requested Banana Nut Muffins so I started playing around with a few different recipes before coming up with this one! I think that they are pretty near perfect!
I used reduced fat buttermilk in these muffins. I love using buttermilk in baking recipes, it keeps everything so moist (especially since we aren’t using any oil or butter in these muffins). Be sure to use very ripe bananas in this recipe. It makes the muffins so much sweeter. I cut the sugar all the way back to 1/4 of a cup for 16 muffins. But if you like your muffins a little sweeter you can always use 1/2 a cup. The secret in these muffins is the maple extract! I absolutely love the sweet, buttery flavor it gives.
I can’t tell you how much I love quick and easy breakfasts. Baby Stella is the sweetest little thing but she is a slow eater which means I don’t get much time to eat breakfast and still get out of the house on time. I have learned to start making quick breakfasts that I can take with me. Which is why I am so excited about new Quakers® Real Medleys® Yogurt Cups. You just add cold milk and let it sit for 2 minutes, give it a quick stir and you have a yummy yogurt and granola breakfast that is ready for eating on the go. But please note, you MUST use cold milk otherwise the yogurt won’t activate. I was a little hesitant at first, I mean how was this dried mix gonna turn to yogurt? But I am proud to say that it did and it tasted amazing.
Stella and I are both yogurt lovers so I was pretty excited to be introduced to a shelf-stable convergence of yogurt, granola and fruit all in a single serving cup. Talk about simple. With 25 grams of whole grains and 10 grams of protein, it is a breakfast that I can feel good about giving Stella. My favorite flavor is Raspberry Pecan but the Strawberry Almond is equally satisfying and delicious.
Pair these fun Quaker Real Medley’s Yogurt Cups with these Lightened Up Maple Banana Nut Oatmeal Muffins and you will have an easy breakfast that will keep you full till lunch time!
For more “Crunchy. Cool. Yum” goodness head over to Quaker Real Medleys for the full lineup of flavors! You can purchase Quaker Real Medleys Yogurt Cups at your local Walmart in the cold and ready to eat cereal isle!
- 2 Eggs, lightly beaten
- ⅓ Cup Reduced Fat Buttermilk
- ½ Cup Applesauce
- 1 ½ Cup Mashed Banana (about 2 ½ Large Bananas)
- 2 Teaspoons Maple Extract
- ¼ Cup Brown Sugar
- 1¼ Cup All Purpose Flour
- ¾ Cup Oats
- 1 ½ Teaspoons Baking Soda
- ¼ Teaspoon Salt
- ½ Cup Walnuts, chopped
- Preheat the oven to 325°. Grease a muffin tin with nonstick cooking spray or line with muffin liners. In a bowl combine the eggs, buttermilk, applesauce, mashed banana and maple extract. In a separate bowl, combine the brown sugar, flour, oats, baking soda and salt. Mix the dry ingredients in with the banana mixture. Fold in the walnuts with a rubber spatula. Bake for 15-18 minutes or until a toothpick comes out clean.
More Breakfast Ideas!
Bananas Foster Oatmeal Breakfast Bars