Yogurt Banana Oat Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 241.1
- Total Fat: 11.5 g
- Cholesterol: 15.6 mg
- Sodium: 299.9 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 3.4 g
- Protein: 5.5 g
View full nutritional breakdown of Yogurt Banana Oat Muffins calories by ingredient
Introduction
Delicious and healthy banana bread style muffin. No butter, no flour and very little sugar or oil. Instead of flour this recipe uses old fashioned oats ground into oat flour. Delicious and healthy banana bread style muffin. No butter, no flour and very little sugar or oil. Instead of flour this recipe uses old fashioned oats ground into oat flour.Number of Servings: 12
Ingredients
-
1 ¼ cup rolled oats
1 ½ cup oat flour (refer to #3)
1/2 cup plain, low fat greek yogurt
1/2 cup low fat milk or soy milk
1/2 cup turbinado sugar
1/3 cup cocnut oil
2 large, really ripe bananas mashed
2 teaspoons baking powder
1 teaspoon baking soda
1 lightly beaten egg (sub flax seed for a true veg option)
1/4 cup pecans
1/2 teaspoon salt
1 teaspoon cinnamon
Tips
You can use a food processor or magic bullet type blender to grind up the oats. If using a magic bullet, fill the large cup to the top and that equals two cups of oats.
Directions
1. Preheat oven to 400°
2. Mix rolled oats, yogurt and milk together in a bowl. Let stand for 10 minutes.
3. It will require about 2 cups of rolled oats to make the 1 1/2 cups or oat flour you need. Just pulse the 2 cups rolled oats in the food processor until they turn to a powdery consistency (like dry grits).
4. Now, combine oat flour, salt, sugar, spices, baking powder and baking soda in a separate bowl.
5. Add mashed banana, egg and oil to the rolled oat mixture and mix well.
6. Now add dry oat flour mixture to rolled oat mixture and mix together well. Add in nuts and/or raisins if desired and incorporate evenly.
7. Fill greased or lined muffin cups 2/3 of the way.
8. Bake for approximately 16-20 minutes.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LRG0303.
2. Mix rolled oats, yogurt and milk together in a bowl. Let stand for 10 minutes.
3. It will require about 2 cups of rolled oats to make the 1 1/2 cups or oat flour you need. Just pulse the 2 cups rolled oats in the food processor until they turn to a powdery consistency (like dry grits).
4. Now, combine oat flour, salt, sugar, spices, baking powder and baking soda in a separate bowl.
5. Add mashed banana, egg and oil to the rolled oat mixture and mix well.
6. Now add dry oat flour mixture to rolled oat mixture and mix together well. Add in nuts and/or raisins if desired and incorporate evenly.
7. Fill greased or lined muffin cups 2/3 of the way.
8. Bake for approximately 16-20 minutes.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LRG0303.