Super Easy Breakfast Muffins

 This morning I went to make breakfast, but felt like we were in a rut.  Wes usually eats a fruit for breakfast, then some eggs or oatmeal, maybe a piece of jammy toast.  I usually eat whatever he doesn't (half squished bananas quickly lose their appeal, FYI) and an egg or toast.  On weekends or when Casey is home, I usually do a bigger breakfast; pancakes, french toast, bacon or sausage.
 About a month ago, I pinned this recipe on Pinterest.  I was actually looking for a banana pancake recipe as we have a few bananas that are getting a little ripe.  While I did find one I thought that I would go through all the pins on my Food board when I saw these muffins.
 After looking in my cupboards and fridge and deciding I have everything needed, I went ahead and made my version of the breakfast muffin.  They were really super moist and Wes ate three of them right out of the oven.  This recipe ended up making 18 muffins, so I froze a dozen to pull out a couple at a time when I get tired of eggs and oatmeal in the future!

 Just a few notes: 

• I had Plain Greek yogurt on hand but wanted to add some extra flavor so I made this recipe with some Light Strawberry-Banana yogurt.  It worked wonderfully and with all the different flavors of yogurt out there, the options are endless!
• I used honey because we have a wonderful local honey that we are using to help fight allergies with Wes (not that he has any yet, but Casey gets horrible seasonal allergies and the local honey thing seems like an innocuous attempt to fight them).  Any sweetener you have on hand would work: Sugar, Splenda, etc.  
• We count carbs because of Casey's diabetes, so if you need to know how many carbohydrates are in the muffins (with this version of the recipe) it's 16 grams per each muffin.

I hope you like these muffins, I have a feeling that they may become a staple around our house now!