Housewife Adventures: Banana Oatmeal Muffins

Well – I’ve sent out so many resumes to jobs that I’m either overqualified for or severely underqualified for. My plan is to dedicate the two hours a day each morning to the job hunt, and then live on unemployment for as long as humanly possible The good news? My COBRA isn’t going to be unreasonably expensive and I’ll still have great coverage.

So – now I’ll embrace the duties of housewifedom, as I told my husband this morning. (His response was that he expected a martini when he got home.) First order of business? Bake!

I found this recipe on Pinterest, but all the pins are marked incorrectly as SPAM.


2.5 cups old fashioned oats
1 cup plain low fat greek yogurt
2 eggs
3/4 cup sugar {or sweetener of choice}
1.5 tsp baking powder
1/2 tsp baking soda
2 ripe bananas 

1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. {I added the oats a cup at a time and blended in between}
3. Divide batter among cupcake liners, and bake for 15-20 minutes, or until toothpick comes out clean.

Of course, you can add Splenda instead of sugar, but I used organic cane. The batter tasted delicious, so I assume the muffins do to.



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