I’m on a one dish kick right now (who can blame me, nobody likes dishes, and these are fabulous recipes), and I’m back to finding new recipes to use ripe bananas for.
Since bananas are only eaten fresh in our house if they’re still green, sometimes we have an overabundance of bananas to use.
These muffins hit the spot. It’s a very simple recipe, all you need is a blender or food processor to mix it in, and you’re ready to go.
It doesn’t even require flour since it uses oats that are ground up while you’re mixing up the batter. The yogurt gives it protein and a delicious richness. These muffins are seriously fabulous. I’m going to have a hard time eating just one, I think my husband might have to hide the rest!
YOGURT AND OAT BANANA MUFFINS
- 2/3 cup plain, non-fat Greek yogurt
- 3 ripe bananas
- 2 eggs
- 1 1/2 cups rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- Preheat the oven to 400 degrees F. Line a muffin tin with papers and side aside.
- In a blender or food processor, combine the yogurt, bananas, eggs, oats, baking powder, baking soda and vanilla.
- Process until the dough is smooth and creamy.
- Fold in the chocolate chips.
- Evenly divide the dough into the prepared pan.
- Bake for 15 – 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool completely before storing in an airtight container.