Muffins for breakfast are a delicious treat, because it’s kind of like eating a “healthy” cupcake. Most of the time, muffin recipes are anything but healthy, and can contain as much fat and sugar as a cupcake sans frosting. However, this recipe for banana oat Greek yogurt muffins are gluten free (but only if the oats are gluten free, like these), contain no oil or butter and minimal sugar. The formula replaces flour with ground oats, and the fat with Greek yogurt, which adds a nice bit of protein as well.
These muffins are extremely easy to make, because everything except the chocolate chips are just blended in a food processor, making it a fast and healthy option for a busy lifestyle. To begin, you’ll want to preheat your oven to 400 F, and gather all the ingredients, which are as follows:
- 2 medium ripe bananas, about 1 cup mashed
- 2 cups old fashioned or instant oats
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ cup brown sugar
- 2 eggs
- 1 cup Greek yogurt
- ½ cup semi-sweet chocolate chips
The method for mixing these is just putting everything except the chocolate chips into a food processor, and blending until smooth and the oats are finely cut.
Then simply mix in the chocolate chips by hand, and pour into a lined muffin tin. The yield will be approximately 12 muffins, depending on the size of your tin. You can fill the liners quite full, maybe leaving a ¼ inch from the top of the liner, because the muffins don’t rise that much.
Bake the muffins for about 15 minutes, checking the center with a cake tester to ensure the oats have fully set. Let cool, and enjoy!
The flavour is pretty spot on with these muffins compared to a regular sugar and fat filled recipe. You can definitely taste the oats, but if you like oats, then these muffins should win you over. Greek yogurt keeps them very moist, and the chocolate chips add that little bit of something that makes it seem like these aren’t really healthy. The structure is the only factor that takes away from the overall experience with these muffins, probably due to the fact that they are gluten free. They don’t release easily from the sides of the muffin liner, and are quite delicate, causing them to be sort of a hassle to eat. However, I think that is a small price to pay for an otherwise excellent recipe.
I hope you give these a try and enjoy them as much as I did!