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These delicious muffins pack in oats, Greek yogurt and flaxseed.
2 CUPS OATS
1/2 CUP SUGAR
1 TEASPOON BAKING POWDER
1 TEASPOON BAKING SODA
4 TABLESPOONS FLAXSEEDS
2 RIPE BANANAS
6 OUNCES PLAIN GREEK YOGURT
2 EGGS
1 TEASPOON VANILLA
STEP 1:
Ground 1 cup oats in a food processor. Then mix ground oats with remaining cup of oats and all dry ingredients.
STEP 2:
In a separate bowl, mash bananas. Add all remaining wet ingredients, mix. Add to dry ingredients and mix.
STEP 3:
Bake in mini muffin tin for 10 minutes at 350.
*Makes 4 dozen mini muffins
*Flaxseed is optional, but always a great addition of omega 3s. What is the best way to get omega 3’s?
Servings: 4 mini muffins
Nutrition per Serving: Calories 176, Total Fat 3g, Carbs 31g, Protein 7g, Fiber 4g, Sugars 11g
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
