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.
Also try our recipe : PUMPKIN CREAM CHEESE SWIRL MUFFINS #muffins #dessert
- 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 :
- 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.
- 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.
- 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.
- 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.
Source : bit.ly/2VM9K5N
Read more our recipe : Easy Apple Cinnamon Paleo Hot Cereal #dessert #cakes
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