We are trying to find our happy medium around here and I'm finding dark chocolate chips are the perfect solution. The batter for these muffins have no flour, no oil and yes... no added sugar. The chocolate chips however are another story. This is my happy medium.
This cute girl gobbled them right up! Addicted to chocolate that one... takes after her mama.
Banana Oat Blender Muffins
Recipe adapted from: Running with Spoons
Yield: 8 muffins
3/4 c. vanilla yogurt*
1 banana
1 egg
1 1/4 c. rolled oats
1/4 c. pure maple syrup
1 1/2 tsp baking powder
1/2 tsp baking soda
1/3 c. dark chocolate chips, coarsely chopped
2 Tbsp soy based protein powder (optional)
Directions: Preheat oven to 400 degrees F. Grease muffin tin with a non-stick spray. If using paper liners, spray the inside of the liners.
Place yogurt, banana, egg, oats, syrup, baking powder, and baking soda in blender. Blend until smooth. Allow batter to sit for about 10 minutes to allow the oats to such in some moisture.
Reserve 2-3 tablespoons of the chocolate chips in a small bowl. Fold remaining chocolate chips into the batter. Distribute batter evenly between 8 cups in prepared muffin tin. (About 1/4 c. of batter per muffin.) Sprinkle about 1 teaspoon of reserved chocolate chips on top of each muffin.
Bake for 15 minutes or until muffins are cooked through. Serve warm.
**I used honey sweetened vanilla yogurt, you may also use Greek vanilla yogurt.
Shared HERE.
Recipe adapted from: Running with Spoons
Yield: 8 muffins
3/4 c. vanilla yogurt*
1 banana
1 egg
1 1/4 c. rolled oats
1/4 c. pure maple syrup
1 1/2 tsp baking powder
1/2 tsp baking soda
1/3 c. dark chocolate chips, coarsely chopped
2 Tbsp soy based protein powder (optional)
Directions: Preheat oven to 400 degrees F. Grease muffin tin with a non-stick spray. If using paper liners, spray the inside of the liners.
Place yogurt, banana, egg, oats, syrup, baking powder, and baking soda in blender. Blend until smooth. Allow batter to sit for about 10 minutes to allow the oats to such in some moisture.
Reserve 2-3 tablespoons of the chocolate chips in a small bowl. Fold remaining chocolate chips into the batter. Distribute batter evenly between 8 cups in prepared muffin tin. (About 1/4 c. of batter per muffin.) Sprinkle about 1 teaspoon of reserved chocolate chips on top of each muffin.
Bake for 15 minutes or until muffins are cooked through. Serve warm.
**I used honey sweetened vanilla yogurt, you may also use Greek vanilla yogurt.
Shared HERE.
