Banana Oat Yogurt Muffins
This recipe comes from Running With Spoons. I’ve made very few changes to the original recipe, but I have some suggestions below for how to make this dairy free and/or vegan. Note: I haven’t actually tried the dairy free or vegan version, but the substitutions I suggest are fairly common ways to modify recipes…so you should be safe!
Why this recipe of the week?
- Minimal ingredients
- Stuff you probably already have in your kitchen
- Kid friendly
- Pregnant and/or nursing mom friendly
- Can be made vegan (see yogurt and egg substitutions)
- Can be made dairy free (see yogurt substitution)
- Gluten free
- Excellent snack (low sugar, high protein…smear on some nut butter for more protein, or grassfed butter for more fat)
- 1 cup plain Greek yogurt
- Suggestion: for health reasons, and to make this a more filling snack, get full fat yogurt! If you can’t find full fat Greek yogurt, 2% Fage is really amazing and has 23 grams of protein per cup.
- Substitution: So Delicious makes a dairy free yogurt substitution. I’d just double check the sugar content, since some flavors are pretty high.
- 2 medium ripe bananas
- 2 large eggs
- Substitution: to make this vegan, use flax eggs instead. Make sure you buy your flax from a reputable store that keeps their flax cold at all times.
- 2 cups rolled oats (old fashioned or quick)
- 1/4 cup brown sugar
- Substitution: I used coconut sugar, partially just because I had it.
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup chocolate chips
- Substitution: I skipped this entirely, since I fed these to Finn and we try not to give him a ton of sugar. You could amp up the protein by doing almost any kind of nut or seed (think almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, etc.) or you could do a different sweet item, like raisins or craisins.
- Preheat oven to 400F.
- Prepare a muffin pan by spraying with cooking spray (or smear them with coconut oil). If you use paper liners, spray/smear those too.
- Add all ingredients except for chocolate chips (or whatever chocolate chip sub you’re using) to a blender or food processor and blend 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’s about 3/4 full. You can sprinkle extra toppings on the muffins if you’d like.
- Bake for 15-20 minutes, until the tops of your muffins are set and a knife inserted into the middle comes out clean. Allow muffins to cool in the pan for about 10 minutes before removing.