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Hello to you all and Easter blessings! I am so excited to share another great recipe with you today, one of which will be a great addition to your Easter brunch table! 🙂 Not only are these muffins delicious, but they are also nutrient packed, filling, naturally sweetened, and super simple to whip up. Not to mention, they provide a great resting place for that slab of delicious, grass-fed Kerrygold butter. 😉 What’s that, I hear you say? Never heard of Kerrygold?! Oh my, dear one… you MUST try it. 🙂 Rich with flavor that goes beyond regular butter, you can definitely eat this off a spoon. Trust me.  (I have been caught several times by my hubby…:) ). You can find this butter at your local Whole Foods grocery store, Trader Joe’s, Aldi, or Meijer. If you have a natural foods store in your area, you should be able to find some there as well. So, without further ado, check out this recipe, get out there to buy some Kerrygold butter, and eat up, my friends! 🙂

Ingredients:

  • 2 cups gluten-free rolled oats
  • 2 large ripe bananas (or 3 medium-sized ones)
  • 2 large eggs
  • 1 cup greek yogurt (I used the plain Greek Gods brand)
  • 3 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 cup fresh or frozen blueberries (or mixed berries works well too

Directions:

*Pre-heat the oven to 390 degrees, and line a muffin tin with muffin liners. (My batch makes 11-12 muffins.)

*Place the oats, ripe bananas, eggs, greek yogurt, maple syrup, cinnamon, baking powder, baking soda, vanilla, and salt in a food processor and mix until all ingredients are well blended. Add the berries and gently stir them in by hand.

*Fill the muffin liners 3/4 full, and place in the oven for 15-20 minutes. (I would recommend starting with 15 minutes and adding time if needed. Muffins are done when slightly browned and when a toothpick inserted comes out clean.)

*Allow the muffins to cool, and remove from the pan. Serve with a generous slab of Kerrygold butter. 🙂 Enjoy!!

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*This recipe was adapted from My Fussy Eater. Thank you, Ciara, for the inspiration!

*This post contains affiliate links.