When the aromas of ripened bananas takes over my kitchen, my family knows it’s time to expect some muffins. None of my kids will touch browning bananas when they turn mushier, which makes them perfect for baking. I think the riper the bananas, the better.
The mixture of bananas, greek yogurt, oats and chocolate are an amazing and healthy combination that I stumbled upon years ago. Flour-free and with a low sugar content, these moist muffins are not overly sweet and will satiate your stomach like no other muffin.
- 1 cup greek yogurt
- 1 cup ripe mashed bananas ( around 2 bananas)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon brown sugar
- 1 1/2 cups oat flour (made from blended quick oats)
- 2/3 cup quick oats (be careful of oats that may contain gluten)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips
- A handful of crushed walnuts or almonds (optional)
1.Preheat oven to 350 F and grease a muffin tray. Don’t use muffin liners because they will stick.
2. Beat wet ingredients together and mix dry ingredients separately. The oat flour should be measured after it has been blended.
3. You can fill the muffin cups with batter to the top, as the muffins do not rise very much. Bake for 18-20 minutes.
It’s not too hard to tell that these muffins are a little different than your typical banana-chocolate flavored treats. The use of oats instead of traditional flour gives it a denser texture that gives you the feeling of satisfaction. The muffins may be a bit foreign, but they are a great way to stay healthy. Give them a chance and let me know what you think of them down below.