Banana Oat Greek Yogurt Muffins #banana #dessert

Banana Oat Greek Yogurt Muffins #banana #dessert

Made with no flour or oil, these Banana Oat Greek Yogurt Muffins make for a delightfully sound breakfast or bite!

I used to be a fastidious organizer. Records. Timetables. Spreadsheets. Stream graphs… all the way. Arranging was my familiar object and helped keep the control crack in me from causing a lot of a complain. Yet, regardless of how cautiously I arranged things out, on numerous occasions I understood that life takes one take a gander at your painstakingly made arrangements and basically giggles in your face. Things have a method for happening whether you need them to or not.

A valid example… I was planning to visit Jo this previous end of the week to give a shout out to her while she ran the Banff long distance race — that was the arrangement. Obviously, I wasn't in Banff this previous end of the week.

Banana Oat Greek Yogurt Muffins #banana #dessert

Also try our recipe : PUMPKIN CREAM CHEESE SWIRL MUFFINS #muffins #dessert

Ingredients :

  • 1 cup (225 g) plain Greek yogurt
  • 2 medium ripe bananas (200 g or 1 cup mashed)
  • 2 large eggs
  • 2 cups (160 g) rolled oats (old fashioned or quick)
  • 1/4 cup (50 g) brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (85 g) chocolate chips, mini or regular

Directions :

  1. Preheat oven to 400F (204C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners**. Set aside.
  2. Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.
  4. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

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