Gluten Free Breakfast Muffins
Even if you aren't a celiac or gluten intolerant you will LOVE these gluten free muffins. They get a gigantic stamp of approval from my 2 crazy littles. AND there's some sneaky sneaky veggies in it! #winning! I made a batch and stuck them in the fridge for a fast kid-friendly breakfast for the week!
Ingredients 2 1/2 cups old fashioned oats
1 cup plain Greek yogurt (I used homemade, but my recommended brand is Fage)
1/2 cup coconut sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 ripe banana (mashed) 1 small zucchini shredded 1 small carrot shredded
1/2 cup chocolate chips (optional)
Preheat oven to 400 degrees.
Prepare a 12 cup muffin tin with nonstick spray (I use grapeseed spray) (use silicone liners or none NOT paper liners).
Add oats, yogurt, eggs, sugar, baking powder, baking soda, and bananas to a mixer. You can blend the oats in a blender to make them less oat looking if you have picky kiddos.
Mix until smooth. Fold in chocolate chips.
Fill muffin cups about 2/3 of the way full. Bake for 15-20 minutes, until a tester comes out clean. Remove to a wire rack to cool completely.
21 day fix portions: 1 yellow, 1/2 green, 1/2 red per muffin