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God Save the Quinoa

Greek Yogurt Banana Muffins

No oil, flour or butter here. Ripe bananas and Greek yogurt do all the heavy lifting. We won't tell anyone your secret!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins
Ingredients Method Notes

Ingredients
  

  • • 2 ripe bananas
  • • 1 cup + 1 TBS plain non-fat Greek Yogurt
  • • 2 eggs
  • • 2 cups of rolled oats old fashioned or quick oats will work
  • • 1/4 cup light brown sugar
  • • 1 1/2 tsp baking powder
  • • 1/2 tsp baking soda
  • • 1 cup of dark chocolate chips
  • • 3/4 cup raw pecan pieces
  • • 1-2 TBS all natural honey

Method
 

  1. • Pre-heat oven to 400 degrees F
  2. • Spray a muffin pan with non stick spray. Line cupcake tins with FOIL cupcake liners (be sure to remove the paper from inside the foil liners). Spray the inside of the foil liners with cooking spray. This is VERY IMPORTANT because the lack of oil in these muffins can cause them to stick to the paper liners.
  3. • Combine peeled bananas, Greek yogurt, eggs, rolled oats, light brown sugar, baking power and baking soda in a large bowl and mix on high speed until all ingredients are combines and batter is smooth.
  4. • Stir in dark chocolate chips, raw pecans, and honey, mixing on low speed if needed until chocolate chips and pecan pieces are evenly dispersed.
  5. • Spoon batter into greased, lined muffin pans, filling each about 3/4 full. If you wish, sprinkle 2-3 dark chocolate chips on top of each muffin.
  6. • Bake on middle rack of oven for 15 - 20 minutes, until tops are golden brown and toothpick comes out clean.
  7. • Remove from oven and let cool for 10 minutes before serving and enjoy!

Notes

  • You should only use FOIL cupcake papers. If the foil papers are lined with thin paper you should remove it! The lack of oil in these muffins will cause them to stick to the papers.
  • Muffins will stay good for about a week when stored in an airtight container
  • Enjoy these for dessert, a delicious snack, or for breakfast on the go!