Greek yogurt banana oat muffins made with no flour, no oil, and no butter. PLUS there is little sugar required for these tasty muffins!
Servings: 12 muffins
1 cup vanilla Greek yogurt*
1 cup ripe mashed bananas ~2 bananas
2 large eggs
2 teaspoons vanilla extract
4 tablespoons brown sugar**
1 cups and 1/2 oat flour blended oats
2/3 cup quick oats
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon and 1/2 baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
*I recommend a high quality 2% fat content vanilla Greek yogurt for optimal results on these muffins.
**Increase the brown sugar if you aren’t “used” to healthier snacks/breakfasts going to 6-7 tablespoons.
- Preheat the oven to 350 degrees F. Grease and flour a muffin tin and set aside. Do not use muffin liners as these muffins will stick to the liners.
- In a large bowl, beat together the Greek yogurt and the bananas. Make sure your bananas were ripe and are well mashed to avoid large banana chunks. Beat in the eggs, vanilla extract, and brown sugar.
- Meanwhile in a blender or food processor blend quick oats or old fashioned oats to form a flour consistency. Make sure to measure the oat flour AFTER it has been blended and not before.
- Visit Flourless Greek Yogurt Banana Oat Muffins @ chelseasmessyapron.com for full instructions.