Oatmeal Banana Muffins (NO FLOUR OR BUTTER)!!!
I am a huge fan of muffins, but whenever I get them from Coffee shops I never know what’s in them. I decided to try and make my own muffin I could bring with me and have with coffee in the morning when I am in a rush to get to school or work. So far its been working out pretty well and must importantly they keep me full!
These Oatmeal Banana Muffins have chia seeds which are packed with nutrients as well as fiber and a fair amount of protein. Perfect for keeping us full longer!
These muffins also use Oatmeal instead of flour. So the batter is less chunky I used a food processor to make it smooth! You can leave out the mini chocolate chips but I only put a little because they are yummy!
I would definitely make these again. I always find myself having bananas that are too ripe to eat and would normally make banana bread. This is a fun way to mix it up instead of your traditional banana bread recipe. Since I am always trying new combinations I rarely make something the exact same way twice. Unless its worth it of course. This recipe I would definitely make the same way again!
What you need:
- 2 cups of old fashioned rolled oats
- 2 ripe bananas
- 1 cup plain greek yogurt ( I used vanilla it was all I had)
- 1/4 cup of brown sugar
- 1 teaspoon cinnamon
- 2 teaspoons chia seeds +1 for topping the muffins before baking
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 cup of mini chocolate chips + 1 tablespoon for sprinkling on top
What to do:
- Preheat oven to 400 degrees and prepare 1 muffin tray by spraying well with non-stick spray. You can use muffin liners just spray those also because this batter can stick to the wrapper.
- Add the oats, bananas, greek yogurt, brown sugar, cinnamon, baking powder, and baking soda to a food processor. Blend well until the batter is smooth and creamy to break down the oats. Stir in 1/2 cup of mini chocolate chips per hand.
- Pour batter into muffin pan about 3/4 of the way full in each muffin. I used a cookie scoop (it was about 2 even scoops per muffin). Sprinkle with leftover teaspoon of chia seeds and the extra chocolate chips.
- Bake in oven for 15-20 minutes. Mine were done in 15 minutes. Test it by using a toothpick in the middle of the muffin and make sure it comes out clean. Allow muffins to cool for 5-10 minutes before removing from muffin pan.
- Store in a container with a lid and enjoy these delicious muffins for breakfast or snacks!
This recipe is from Running With Spoons, a really great blog you should check out!