Goooood morning, beautiful friends! How's your Wednesday so far? Hopefully it's off to a good start :)
Did you guys watch The Voice on Monday night? It was the first round of blind auditions and they were awesome in my opinion! I love watching The Voice and seeing new artists get discovered. I especially fell in love with Riley Elmore's blind audition of The Way You Look Tonight. If you know me, you know that I LOVE Frank Sinatra, Dean Martin, and older music in general (I'm totally an old soul when it comes to music). So, when Riley Elmore totally killed The Way You Look Tonight I melted a little (a lot). If you missed the blind auditions HERE's the link to Riley Elmore's audition. It's amazing. Anyways, enough of me rambling about my crush on a 16 year old who can sing like Frank Sinatra...
As we transition into Fall, I've been craving some warm, gooey, delicious baked goods. BUT ya can't indulge in the real deal all of the time. You don't want to treat yourself each time your sweet tooth hits and negate all of your hard work in the gym and in your eating habits, so what's a gal (or a guy) supposed to do? Well, of course I headed over to Pinterest and browsed around some healthy recipes and alas, I found Banana Oat Muffins that looked absolutely delicious and easy. I mean, you make the muffin batter in the blender. You throw all of the ingredients in there, (minus the nuts or chocolate chips) blend it on up, throw in your nuts or chocolate chips and voila! You're ready to load 'em on up into your muffin tin and stick them into the oven. Very easy, extremely fast, and not much clean-up - that's my kinda recipe!
This recipe comes from Well Plated and it sure is a good one! One of these yummy muffins clocks in around only 120 calories. How many calories is your favorite muffin over at Starbucks you ask? Welp, that one clocks in at about 440 calories, which is about four of these equally delicious banana oat muffins.
What else makes these banana oatmeal muffins special? This recipe is flourless, free from refined sugars and added fats, and I mean, did I mention that it's delicious? The greek yogurt in these babies provides you with a punch of protein and the "flour" of ground up oats is fiber-rich, leaving you feeling full and satisfied. PS: For those of you who are gluten free, these muffins are a great option!
Alright, pals, let's get into how to make this recipe! First, things first, here are the ingredients you'll need:
- 2 cups oats (quick cooking or old fashioned)
- 2 large, very ripe bananas
- 2 large eggs
- 1 cup plain Greek yogurt
- 2-3 tablespoons honey
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- Up to 1/2 cup mix-ins (chocolate chips, nuts, dried cranberries, blueberries, etc.)
Keep in mind that the more honey you add, the sweeter the muffins will be. So, since these muffins don't have any actual sugar added, if you enjoy a sweeter muffin, go for the 3 tablespoons of honey. For me, I went for closer to 2 tablespoons, but it's just personal preference!
So, now that you have all of your ingredients let's get into how you actually make these muffins.
- First, preheat your oven to 400 degrees. Lightly grease a 12-cup muffin tin or line with paper liners.
- Place all ingredients but the mix-ins (chocolate chips) in a blender or the bowl of a food processor fitted with a steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high for about three minutes, or until the oats have completely broken down. You'll have to stop once or twice to scrape the sides of the blender to ensure the oats are getting broken down and mixing with the other goodies.
- Once you have the ingredients well-blended, go ahead and add in your mix-in of choice (for me, dark chocolate chips). Keep in mind that the batter may be warm from being in the blender, which could cause your chocolate chips to melt a bit. If this bothers you, wait about ten minutes until your batter cools off before adding your mix-ins.
- Go ahead and divide your batter between the prepared muffin cups. Fill each cup no more than 3/4 full. Sprinkle with additional mix-ins, because chocolate = delicious
- Place the muffins into the oven and bake for 15 minutes, or until a toothpick comes out clean. Once they're done, allow the muffins to cool in the pan for 10 minutes before removing and enjoying!
If you love these muffins as much as I do, you can make a few batches and wrap them up in plastic wrap to freeze for up to two months! If you choose not to freeze them these muffins are best enjoyed (and most delicious) within four days.
I hope that you'll give this recipe a shot, it's a good one, guys! Happy baking :)
Question of the Day: What's your favorite type of muffin? Leave the recipe in the comments if you have it!
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