This recipe is perfect if you’ve got a few bananas that are just at the point of no longer being edible. That happens to me whenever I buy my bananas from Costco. I should know better because I only enjoy eating bananas when they’re on the greener side. Every now and again I get over-zealous when I see how good the bunch looks, and end up with 2-4 over ripe bananas that I won’t eat. Once they start to turn brown I really don’t enjoy their flavour on their own, however, I enjoy them in baked goods.
This recipe is great because the oats replace the flour as a binder and the greek yogurt keeps the muffins moist and fluffy. The recipe calls for chocolate chips (yum!) but you can always omit and add fruit or nuts instead. The recipe yields 12-18 muffins so they’re great to freeze and eat later too. Pop one of these bad boys in the microwave and they’re ready in 20-25 seconds for a delicious snack or even as breakfast.
**There is no oil in this recipe which is why it is important to spray your muffin tin before you add in your batter! Other wise you risk your muffins getting stuck to the pan or paper.
- 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
- 1 tsp pure vanilla extract
- 1/2 tsp of cinnamon
- 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. (You don’t have to blend your ingredients in a food processor, you can also mix together by hand. The result is a different texture in your final product but the taste is the same)
- 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.