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!)
Great recipe! Could I substitute another kind of sugar for the coconut sugar? If so, is it measure for measure? Also, do you think avocado oil would be a good substitute for the coconut oil? My daughter is allergic to coconut. Thank you!
ReplyDeleteHi there! Yes, you can substitute any sugar I would think... I think 1 to 1 would work and you can always adjust if too sweet or not sweet enough... brown sugar might be similar in flavor to coconut sugar I think. Honey would work too... Avocado oil would be fine but I never personally bake with it. I bake with lighter oils like sunflower or grapeseed oil. But if you have baked with it before with good results then absolutely yes! As long as the flavor isn't overpowering... I hope you enjoy it!
DeleteBurnt batches are yummy. Love how quick this is. I make similar recipes using oats but my sweetener is medjool dates. Amazing, and extra fibre. 😊
ReplyDeleteThat would also add a wonderful flavor! Good idea 💡🤍
DeleteI have a couple of people who are gluten free in my family. Thank you... I will have to try this! Such a pretty jar!✨
ReplyDeletePerfect! And thank you Yvette! I hope they enjoy them! Add more sweetener if they aren't into healthy 😊
DeleteI made these this past weekend and they turned out awesome!! I love the texture and flavor! I did use regular flour and sugar because that is what I had on hand, but this is my favorite oat/banana flavor recipe combo I have tried. Thank you for your lovely blog!! I look forward to it and your instagram...it is such a blessing to me and inspiration!!
ReplyDeleteThank you so much for the positive feedback! It's very encouraging to me :)
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