This recipe is made up of (heart healthy) oats, overripe bananas (waste not want not), a tad coconut sugar (low glycemic and natural), coconut oil (feeds that lovely brain of yours), Greek yogurt (a pinch of protein) and a splash of chocolate chips (I use the Lily’s brand which are stevia sweetened AND you don’t taste the stevia -- you can even find them at Walmart!).
Simply place the following ingredients in your blender in the order below:
- 2 large overripe bananas
- 2 large eggs
- 1 c. plain Greek yogurt
- 1/4 c. coconut oil
- 1/2 tsp. vanilla extract
- 2 c. oats
- 1/4 c. coconut sugar* (or sweetener of your choice)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. sea salt (or pink salt)
Blend everything together until smooth (scrape down sides with spatula if necessary).
Manually stir in 1/2 c. chocolate chips (or your choice of nuts, seeds and/or dried fruits) with a wooden spoon.
Pour batter evenly into a greased muffin pan. Bake at 400 degrees Fahrenheit for about 15 minutes or until the muffin is set (and/or if a toothpick placed in center comes out clean). Let muffins cool in pan for 10 minutes or so before serving.
* I think the batter is plenty sweet but feel free to increase the coconut sugar if you need a dramatically sweeter muffin.
In a quart jar place the following:
-- 2 c. oats
-- 1/4 c. coconut sugar (you can probably switch out to any sweetener of choice)
-- 1 1/2 tsp. baking powder
-- 1/2 tsp. baking soda
-- 1/8 tsp. salt
Shake well. Your mix is ready to add to your pantry shelf!
I've been storing my muffins in a thrifted cookie jar which makes it feel nice and cozy!
I hope you enjoy this recipe! If you end up making it, please let me know! 🤎
(I kept my burnt batch in the cookie jar for this picture so you know it happens to everyone!)