With the cooler mornings creeping in and the smell of autumn rolling through the valley, my kitchen is starting to look more enticing than the sandy beaches. Baking time! This is by far my favorite banana muffin recipe!! Unlike most muffins, this recipe contains no oil, butter or flour! Regular sugar is also not found in this recipe as coconut sugar takes its place. Coconut sugar is a much healthier option as it contains Iron, Zinc, Calcium and Potassium along with some short chain fatty acids, polyphenols and antioxidants. Not to mention that it has a lower glycemic index compared to table sugar. The greek yogurt also makes these tasty treats moist and tangy while adding extra protein. So who would say no to these muffins?! No guilt, no problem. But you’d never be able to tell that these are good for you judging by how delicious they are. Need I say more?!
- 1 cup plain Greek yogurt
- 2 ripe bananas
- 2 eggs
- 2 cups rolled oats (old fashioned or quick)
- ¼ cup coconut sugar (or brown sugar)
- 1½ tsp baking powder
- ½ tsp baking soda
- 1/2 cup shredded coconut
- ½ cup chocolate chips
- Preheat oven to 400F. Spray muffin tin or use paper liners.
- Add all ingredients except for chocolate chips to a blender or food processor and mix on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
- Pour batter into muffin tins about ¾ full. Sprinkle a few chocolate chips over the top of each muffin.
- Bake for 15-20 minutes, until a toothpick inserted into the middle comes out clean. Cool for 10 minutes before moving to cooling rack.
If baking is any labor at all, it’s a labor of love. A love that gets passed from generation to generation. ~ Regina Brett