banana oat greek yogurt muffins
Bananan oat greek yogurt muffins is a Mediterranean side dish. This recipe serves 12. One portion of this dish contains around 5g of protein, 3g of fat, and a total of 145 calories. For 31 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 5921 person were impressed by this recipe. It is brought to you by Running with Spoons. A mixture of baking powder, plain greek yogurt, brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns a not so tremendous spoonacular score of 34%. Try mini bananan oat greek yogurt muffins, zucchini oat greek yogurt muffins, and apple oat greek yogurt muffins for similar recipes.
Servings: 12
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 ripe bananas
1/4 cup brown sugar
1/2 cup chocolate chips, mini or regular
2 eggs
1 cup plain Greek yogurt
2 cups rolled oats (old fashioned or quick)
Equipment:
muffin tray
oven
food processor
blender
toothpicks
frying pan
Cooking instruction summary:
Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners. Set aside.Add all ingredients except for chocolate chips to a blender or food processor and process on high until 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.
Step by step:
1. Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners. Set aside.
2. Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
3. 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.
4. 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.
Nutrition Information:
covered percent of daily need
