You know what I love about bananas? They are super versatile. They’re delicious on their own, awesome in smoothies, incredible inside of peanut butter sandwiches and amazing in baked goods. I also love that you can just throw ’em in your purse and don’t have to find a sink to wash them before you chow down. Quite simply, bananas are a magical fruit.
I found a new banana recipe online that was oil-free and flourless. I was a little hesitant to give it a try, since those are two very basic baking ingredients, but I had quite the banana graveyard happening in my freezer and I had to make *something* with them. So, I thought I may as well make something completely brand new and out of my comfort zone. And I’m glad I did.
I won’t go on the record and say this is the best banana muffin recipe I’ve ever made, but it was nice for a change and it’s really good for a healthy snack. And at only
4 Weight Watchers PointsPlus per serving, you can’t really go wrong since these are pretty filling.
Here’s what you’ll need …
Preheat the oven to 400F and get your muffin liners ready …
Put all ingredients in your food processor (minus the chocolate chips) …
Blend all the ingredients together until the oats are broken down and the batter is smooth and
Yummy Banana Oat Greek Yogurt Muffins …
** makes 12 muffins
** each serving is 4 Weight Watchers PointsPlus
- 1 cup plain Greek yogurt (I used crème brûlée flavoured Greek yogurt, because that’s what I had on-hand)
- 2 ripe bananas (I used 3)
- 2 eggs
- 2 cups rolled oats (old fashioned or quick)
- 1/4 cup brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 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 3/4 full.
- Sprinkle a few chocolate chips over the top of each muffin (optional).
- 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.
- TIP: My paper liners stuck to the muffins, so next time I make this I plan on giving each a quick spray with cooking spray
I hope you enjoy these Banana Oat Greek Yogurt Muffins as much as I did. They’re a littler denser than an average muffin, but I think that helps to make them more filling and satisfying.