Recipe number: 11
Date attempted: 2/7/16
YAY GLUTEN FREE! For all my glutard friends I’ve found something amazing!
- Link: http://www.runningwithspoons.com/2014/06/24/banana-oat-greek-yogurt-muffins/ or http://www.chelseasmessyapron.com/flourless-greek-yogurt-banana-oat-muffins/
- Review: making the oat flour was super easy because I always have oatmeal at home. I ended up following the ChelseaMessyApron recipe and I think I’d like to try the other one. I don’t really like an oatmeal texture when I’m not eating oatmeal so I just didn’t put the quick oats in at all. I like the texture of these muffins they’re really good, they taste like a lighter banana bread. I don’t know why though but these made like 20 muffins, not 12 like the recipe says it should make. Also I have no where near the same amount of chocolate chips in mine as she does in hers but that’s not necessarily a bad thing. I’m a big fan of these for a pretty protein packed muffin. Also note, I did not up the brown sugar (mine was in a pretty solid chunk, but I did add an extra half banana. Worth it, would make again.
Remi’s Recipe (with modifications from Chelseasmessyapron)
FLOURLESS GREEK YOGURT BANANA OAT MUFFINS
Serves: 12 muffins
- 1 cup vanilla Greek yogurt*
- 2 1/2 (around 1 cup) ripe mashed bananas
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 tablespoons brown sugar**
- 1 1/2 cups oat flour (blended oats)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- Preheat the oven to 350 degrees F. Grease and flour a muffin tin and set aside. Do not use muffin liners as these muffins will stick to the liners.
- In a large bowl, beat together the Greek yogurt and the bananas. Make sure your bananas were ripe and are well mashed to avoid large banana chunks. Beat in the eggs, vanilla extract, and brown sugar.
- Meanwhile in a blender or food processor blend old fashioned oats (I recommend rolled oats) to form a flour consistency. Make sure to measure the oat flour AFTER it has been blended and not before.
- In a separate bowl, stir together the oat flour, cinnamon, baking soda, baking powder, and salt.
- Combine the wet and dry ingredients and stir until just combined. Over mixing will result in dense muffins. Stir in the chocolate chips.
- Divide the batter among the 12 muffin cavities. These muffins don’t rise too much so use all the batter in the 12 cavities.
- Bake for 17-20 minutes. Remove and allow to slightly cool and then pull them out of the muffin pan onto a cooling rack to finish cooling.
- Store these muffins in an airtight container or bag in the fridge (warm in the microwave before eating) and enjoy or freeze within 3 days.
*I recommend a high quality 2% fat content vanilla Greek yogurt for optimal results on these muffins. **Increase the brown sugar if you aren’t “used” to healthier snacks/breakfasts going to 6-7 tablespoons.