Recipe: Flourless Greek Yogurt Banana Oat Muffins

I can’t tell you the last time I baked. I mean truly stalked Pinterest or cracked open my cook books for a baked good. Well, I had three ripe bananas sitting on my kitchen table, and what else do you do when you have ripe bananas? Make banana bread! However, I don’t keep butter in the house and there are some high fat recipes that I know I would want to stay away from. So to Pinterest I went and I found a recipe that used oat flour and Greek yogurt as main ingredients. While I didn’t have oat flour on hand I had a ton of rolled oats and a food processor – so I figured I could give this recipe a shot.

The original recipe is from Chelsea’s Messy Apron. I changed it up to fit what I had in my kitchen as well as to make it more macro friendly.

What I used:

  • 1 cup fat-free plain Greek yogurt
  • 249g of banana
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 tablespoons brown sugar
  • 2 tablespoons erythritol
  • 1 and 1/2 cups blended oats
  • 2/3 cup rolled oats
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoon baking powder
  • dash of salt

The instructions I followed:

  1. Pre-heat oven to 350 degrees
  2. Blended oats in a food processor until fine, set aside for later use
  3. In a large bowl mash bananas, once mashed mix bananas with Greek yogurt
  4. Add eggs, vanilla and brown sugar
  5. With a hand mixer add in rolled oats, oat flour, cinnamon, baking soda, baking powder and salt
  6. Spray muffin pan
  7. Divide into pan using a 1/4 measuring cup, this made 13 muffins
  8. Bake for 15-20 minutes

Macros and nutritional information:

  • Calories: 83
  • Fat: 1g
  • Carbs: 16.3g
  • Fiber: 1.8g
  • Sugar: 4.6g
  • Protein: 3.6g

I LOVED this recipe and it was the perfect way to use up my bananas. It is a dense muffin, but so tasty. They were sweet, but not overly sweet. The original recipe called for vanilla Greek yogurt, but I don’t buy that because of the added sugar. I figured if I needed to I could always add a little more cinnamon or vanilla extract. I tasted the batter as I went and decided I didn’t need to add anything to off set the plain yogurt.

I also decided to not add chocolate chips, mostly because I forgot., but I also believe that peanut butter might have a better relationship with these in the morning for breakfast :]

Here are some pictures from my baking adventure this morning.

 

❤ Cristina

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2 thoughts on “Recipe: Flourless Greek Yogurt Banana Oat Muffins

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