By TERRI WINDOVER, Connect Columnist
Let’s talk about this recipe. These aren’t your average muffins…. Mostly because they’re made without flour or oil. Instead, I used oats to give them shape, and Greek yogurt to keep them moist. This muffin is a little on the denser side, yet is still incredibly soft and fluffy. Also, there’s chocolate – a good amount of it.
This is necessary to balance out the fact that the actual muffin itself is incredibly healthy — like “healthy enough to eat for breakfast” healthy. I suppose you could go ahead and replace the chocolate with something like blueberries, but this lady needs her cocoa fix or things start to get ugly.
Either way, this recipe’s a keeper… kind of like my guy, Kevin. He’s also a keeper. He eats all my crazy food experiments, the good, the bad and the ugly. He is the reason you get the delicious finished product. He never says something is “bad,” even though some of my weirder ideas have ended up in the trash. (I’ll tell you the story of the infamous hamburger dogs one day).
I don’t eat a lot of sweets, but it’s nice to have stuff on hand when you get those cravings sometimes. It saves me from running out and buying junk food or unhealthy sugar laden pastries that end up on my thighs.
Also, these muffins freeze very well, so I always triple the batch and put some away for my lazy days. Give them a try and let me know how they were by dropping a picture on Instagram with the hashtag #definitelydeliciousymm.
For more free recipes and fitness tips, or to check out my rants and raves, visit my website at www.terri-windover.com
Banana Oat Yogurt Muffins
1 cup plain Greek yogurt
1 cup mashed bananas
2 large eggs
2 cups rolled oat, uncooked
¼ cup brown sugar
1 ½ tsp baking powder
½ tsp baking soda
½ cup chocolate chips
½ cup chopped pecans (opt)
1. Preheat oven to 400 degrees F.
2. Prepare muffin pan by spraying with cooking spray.
3. Add all the ingredients except chocolate chips and pecans to a blender or food processor. Process on high until the oats are broken down and the batter is smooth and creamy.
4. Stir in chocolate chips and pecans by hand.
5. Pour batter into prepared muffin pan, filling each one ¾ full.
6. Bake for 15-20 minutes, until the muffin tops are set and a toothpick comes out clean.
7. Allow muffins to cool in the pan for 10 minutes before removing.
8. Store in an airtight container for up to one week. (You’ll be lucky if they last the day though)
-Connect Weekly- .