There are a lot of things to love about these Banana Oatmeal Breakfast Muffins. First, they contain no flour, oil or butter. They would be great to share with someone with a gluten allergy (just be sure you use gluten free oats). Second, this recipe is very versatile. Don't have plain greek yogurt on hand? Use regular vanilla yogurt instead. Cooking for someone with an egg allergy? Replace the egg with a flax egg (see instructions below). Rather use honey instead of sugar? Go ahead! Third, they freeze well so you can make them ahead and have some on hand when taking a meal to someone. Finally, and most importantly, they taste great! They are moist, nutritious and really delicious. If you're looking for a home baked treat to add to a meal you're making for a friend, these muffins are just the thing!

Banana Oatmeal Breakfast Muffins
Adapted from http://www.welltraveledwife.com/2012/09/oatmeal-banana-breakfast-muffins.html

* If you need an alternative to eggs, consider making a flax egg. To make the equivalent of one egg, grind 1 tablespoon of whole flax seed into a fine powder; do not use pre-ground flax meal. Add 3 Tablespoons of water. Whisk together with a fork. Refrigerate for at least 15 minutes. You can make more than one at a time.