My friend Lilah sent me this recipe for banana muffins earlier today. Even though she really doesn’t care for bananas, she said “I have to tell you, I loved these.” She said she’s planning to make batches to feed her kids for breakfast on schooldays. I like that idea. You have to assume, of course, that she’s planning to make enough to eat a couple more after they leave. I like that, too. And just so you know, there’s a version of this recipe (check out Debbie Reichert’s blog) that’s been posted more than 600,000 times on Pinterest.

Ingredients:
2.5 cups old-fashioned or gluten-free oats
1 cup plain greek yogurt or coconut milk yogurt, Greek-style
2 eggs
½ cup raw honey
2 tsp. baking powder
1 tsp. baking soda
2 Tbsp. ground flax seeds (flax meal)
1 tsp. vanilla
2 ripe bananas, peeled and broken in half
1/4 c. walnuts, chopped coarsely
dark chocolate chips

Directions:
1. Preheat oven to 375. Line 12 muffin tins with silicone or foil liners.
2. Place 1 cup of oats plus all of the other ingredients into a blender or food processor, and blend until smooth. Add second cup of oats and blend until smooth. Add final one-half cup of oats and blend, once again, until batter is smooth.
3. Divide batter among cupcake liners, and sprinkle the tops with the chocolate chips and walnuts. Bake 15-20 minutes or until toothpick comes out clean.
4. Allow to cool on wire rack for a few minutes, and then share the love! These are amazingly delicious, warm or cool. And yes, Lilah, I think they will make a fantastic breakfast for your kids. They would probably be really good with some peanut butter spread on top, too. Warm and slightly melty. Ohhh…