The method behind these muffins was new to me – whip up the batter in a blender instead of in bowls! The muffins come out great, and it makes clean-up a snap.

Ingredients:

• 2 ripe bananas
• 1 and 1/4 cups quick oats
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 3/4 cup non-dairy vanilla yogurt
• 2 Ener-G eggs
• 1 pear, chopped

1. Combine all of the ingredients except the pear in a blender; process until smooth.
2. Stir about half of the pear chunks into the batter, and divide evenly among muffin cups coated with cooking spray.
3. Sprinkle the tops of the muffins evenly with the remaining pear. Bake at 350 degrees F for 25 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.

Make these the night before, then refrigerate and grab one for a quick weekday breakfast the next morning!