Wednesday, May 23, 2012

Banana Chocolate Chip Muffins with Oat Flour and Greek Yogurt

As per facebook request (and so I can file this one away in my archives), here is the recipe for these muffins.

Please note the original recipe was inspired by this one: .

I suspect that even with adding the chocolate chips, these muffins would come in at just under 100 calories!

These muffins are not too sweet and have a spongey texture (so if you're expecting super sweet, cakey, traditional muffins, give these Banana Crumb Muffins a try.  It is one of my all-time fave recipes.) 

For healthier muffins, these are quite delicious.  I love the subtle sweetness from the sugar and banana, spicy aroma of the cinnamon, slight oatey-ness, and of course the soft, chewy, chocolate chip texture speckled throughout.  These are a delicious snack or part of a complete breakfast!  :) 

Healthier Banana Chocolate Chip Muffins


1/2 cup oat flour (Use whole oats and grind in a blender, Magic Bullet, etc.)
1/2 cup all-purpose flour
1 tablespoon baking powder*
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon (or more if you like it!)
1 cup mashed ripe banana (about 3 small or 2 large bananas)
1/4 cup white sugar
1/4 cup nonfat plain yogurt**
1 egg
1/2 teaspoon vanilla extract
1/4 cup + 1 Tbsp chocolate chips***

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together flours, baking powder, baking soda, salt, and cinnamon. In a separate bowl, beat together banana, sugar, yogurt, egg, and vanilla. Stir banana mixture into flour.  When almost combined, stir in chocolate chips.  Don't over mix.

Scoop batter into prepared muffin cups.  Dot the tops with a few extra chocolate chips. 

Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving.

These will make your house smell delicious for hours! 

Here are my notes on the recipe if you're interested:

*That's not a typo.  I suspect the high amount of baking powder is what gives these muffins a great rise.

**I used high protein Greek yogurt (from Costco).  You could also try using applesauce if you don't have any yogurt.

***I didn't really measure my chocolate chips, but I'm guessing that's about what I put in.  It gives a nice effect if you add more to the top before baking.

For altitude adjustments, I suggest altering the recipe by reducing the baking powder by about an 1/8 of a teaspoon, the sugar by about 1 Tbsp, and add about 1-2 Tbsp of either extra banana or yogurt.


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