With the school year over, gone are the mad dash mornings.
Gone are the 6:30 wake up calls, repeated several times to the kids.
So glad so say goodbye to the balancing act of packing Bunny’s lunch every day.
No easy feat to create a healthy vegetarian lunch, without including sandwiches or wraps.
To celebrate I thought I would whip up a batch of muffins.
Morning muffins I call them.
Well, really they are gluten free strawberry banana oatmeal muffins.
Loaded with protein and fiber.
Not too much sugar (don’t tell the kids, they will never know).
Just what our new morning routine needed.
A breakfast everyone can enjoy, not matter what time of day they finally emerged from sleep.
- 2 1/2 cups gluten free oats
- 2-3 overripe bananas
- 2 cups fresh strawberries, chopped
- 1 cup plain greek style yogurt
- 2 eggs
- 1 tsp vanilla
- 1/2 cup brown rice syrup, or sugar of your choice
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
Preheat oven to 375 degrees.
Add oats to food processor or blender.
Pulse a few times.
Add remaining ingredients and blend until all incorporated.
Do not overmix to retain some texture to oats.
Pour into greased or paper lined muffin tins.
Bake 16-20 minutes, or until lightly golden on top and toothpick inserted comes out clean.
Make different muffins every week by including different fruit, try blueberries, peaches or apple. Add nuts or coconut for even more protein and texture.