- 22 mins
Hello there!
I’m excited to share the first “dessert” recipe I’ve posted in a while, and it’s a great one! Here is the twist…. it’s also an AWESOME breakfast!!!
Although these muffins offer the sweet taste of classic desserts that would be viewed as a “guilty pleasure”, they’re healthy enough to eat several and never think twice about it! These remind me of a classic pineapple upside down cake, so if that is something you enjoy, these are RIGHT up your alley!
Almost all of the ingredients in this recipe are things you probably already have sitting in your pantry, just make sure you grab the crushed pineapple on your next grocery run! This recipe yields 20 muffins, and they’re DELICIOUS even after sitting in the fridge for a day or two. I would debate they’re even better on day two than fresh out the oven!
I hope you enjoy, let me know your thoughts in the comments!!!!
All is well❤️
Terra
Terra Ayres, Wellness Coach
Terra's Muffins!
Ingredients
- 3 Bananas Mashed
- 20 ounce Pineapple Can (in juice, not syrup)
- 3 Eggs
- 2 cups Old Fashioned Oats
- 2 tablespoon Brown Sugar
- 1 tablespoon Cinnamon
- 1 teaspoon Salt
- 2 tablespoon Vanilla
Instructions
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Beat eggs, stir in mashed bananas along with remaining ingredients
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Bake at 350* for 30 minutes. (Double check to be sure they're done in the middle)
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Refrigerate leftovers in an air tight container. Mine last several days and taste even better a day or two after being in refrigerator
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Sometimes I add a little sugar-free maple syrup to the batter for extra sweetness. Also awesome with Lily's chocolate chips added
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Enjoy!
