I recently watched a documentary called Fed Up, which is basically about the evils of added sugar in foods.  If you haven’t watched it, you should.  It’s free on Netflix, and $3.99 on Amazon instant video.  I am not giving up sugar, but it was eye opening to me to see how much hidden added sugar is in the processed food we eat every day, and how corrupt and misleading the food industry is- every bit as bad as big Tobacco.

My family already makes a big effort to avoid processed foods and make anything we can make at home.  We do try to eat whole foods, and we also eat sugar in moderation.  Sugar isn’t something we will be completely eliminating from our diet any time soon.  That said, I realized how many processed foods full of hidden sugar I was feeding my kids for breakfast on a regular basis.  Mostly things like pancakes, frozen waffles, bagels, etc.  I am trying to swap those things out for healthier options, so I did what any responsible woman in her 30’s does these days, and I looked to pinterest.

I found these banana chocolate chip muffins, and they looked like something my kids would eat.  I find if they help me make something, they are much more likely to eat it, so I had them help me make these.  They love them!  They are sweetened with honey and overripe bananas, they are gluten free and made with oatmeal, and they are filling and healthy.

We stored them in the fridge and ate them for breakfast (and dessert) for three days.  They were a total hit and something we will definitely be making again.

You could swap out the chocolate chips in these for pretty much anything.  Walnuts, raisins, whatever.  I threw in some chocolate chips because it was a guaranteed way to make my kids eat them. 🙂

Enjoy!

Recipe adapted from: Fit and Healthy with Debbie Reichert

Ingredients:
2 1/2 cups of old fashioned oats (not quick oats)
1 cup of yogurt (I used full fat organic vanilla yogurt)
2 eggs
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 tbsp. chia seeds (or you can use ground flax seeds) * these just add protein and fiber, so you could leave this ingredient out if you don’t have it.
1 tsp vanilla
1/4 tsp salt
2 large overripe bananas (the riper the better)
1/2 cup mini chocolate chips (or walnuts, raisins, whatever you’d like)

Directions:
Preheat your oven to 350° and line your muffin pan with paper liners (this recipe will make 18 muffins)  Place the oats in your food processor and pulse until they are fine, like flour.

Add the remaining ingredients into the food processor and pulse until everything is mixed together and smooth.

Scoop into your muffin pans and bake for 18-20 minutes until golden.  Store in the fridge in an airtight container.  These are awesome warm or cold.