Banana Muffins with Oats and Greek Yogurt! 

So, I suppose we do still blog here… Only after weeks of busy days at our normal jobs can we somehow find ourselves with a few minutes to share what we have been baking and creating in our kitchens. So here goes… I recently decided to experiment with other types of flour. I am loving coconut flour- it makes really good (and healthy) pancakes!

In my search for a double chocolate muffin recipe, using alternatives to wheat flour, I came across this recipe for Banana Chocolate Chip muffins using Greek yogurt and oats. I love throwing my overly ripe bananas into quick bread. I recently discovered a very good Greek style yogurt made with sheep’s milk. Since I usually have that on hand as well, thee muffins had to be made. 

 

This recipe is easy because you can throw everything but the chocolate chips into your food processor and let it all mash up really smooth. It is an easy way to prepare healthy (but tasty) muffins for your Monday morning breakfast or for whenever you want. These muffins are worth it… you can’t just eat one! But who cares because they are healthy. You can take my word for it or you can go to your kitchen and try it for yourself! Enjoy!

Banana Chocolate Chip Muffins

(using oats as a flour substitute and sheep’s milk Greek style yogurt)

ingredients:

1 cup Greek yogurt

1/4 cup brown sugar

2 ripe bananas

2 eggs

2 cups rolled oats

1 + 1/2 teaspoon of baking powder

1/2 tsp baking soda

1/4 teaspoon cinnamon

1/2 cup chocolate chips

Directions:

Preheat oven to 180 degrees C or 350 degrees F.

Line a muffin pan with liners or spray with cooking spray.

Add oats to your food processor and process for 2 minutes. Then add all ingredients (except chocolate chips) and process again until the batter is smooth. The oats should be broken down and blended.

Stir in chocolate chips by hand.

Fill muffin cups 3/4 full and bake for 15 minutes or until a knife inserted into the muffin comes out clean.

Allow muffins to cool on a baking rack.

Enjoy warm or for up to a week if stored in an airtight container.

(You can also freeze these muffins for up to three months.)

Enjoy!

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