Go To Healthy Breakfast Muffins

In our family the kids just aren't keen on oatmeal. No amount of maple syrup, berries and cinnamon can stave off the groans when the they ask, "What are we having for breakfast?" and I answer oatmeal. I love this quick and easy recipe for breakfast muffins that are basically baked oatmeal, but with a ton more ingredients I could never get away with adding to the kiddos breakfast. They taste great and they will often eat them for a quick snack the following days after they are baked.


2 peeled ripe bananas

2 cups rolled oats

1/2 block organic firm tofu (about 7oz)

2 large eggs

1 tsp baking powder

1/2 tsp baking soda

1 tsp vanilla extract

1/4 tsp cinnamon

3 tblsp maple syrup

a handful of chocolate chips


Preheat oven to 400 degrees. Add all the ingredients to a blender except chocolate chips, and blend until smooth.

Mix in chips and divide batter into baking cups, or a lined muffin tin. Bake for 20-25 minutes until baked through. Allow to cool before serving and store leftovers in the fridge.


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