I’m at it again.
This time, I needed to use ripe old bananas. In the past I’ve tried to complicate things by adding peanut butter, chocolate chips, and all sorts of extra goodies. (See that recipe here.) While I received raving reviews from my co-workers, it wasn’t quite hitting the spot. My pan was too large and the inside wasn’t getting up to temperature. Next time, I would use smaller pans.
Tonight’s recipe comes from Amanda from Running With Spoons. It’s a healthier take on muffins and uses up my beyond ripe bananas and extra Greek yogurt I had leftover from a previous recipe. Plus, I got to use my new Kitchen Aid mixer. Win/win/win!
- 1 cup plain Greek yogurt
- 2 ripe bananas
- 2 eggs
- 2 cups rolled oats (old fashioned or quick)
- ¼ cup brown sugar
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ cup chocolate chips, mini or regular
- Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners**. Set aside.
- Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ 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.
The verdict? They’re yummy for a guilt free option. I don’t think I’ve found my absolute favorite banana recipe yet. But I’m one recipe closer to trying to find it!