Description
These healthy & delicious gluten-free (and oil-free) Banana Nut Oat Muffins will brighten up your day!
Scale
Ingredients
- 1 cup plain nonfat Greek yogurt
- 3 ripe medium bananas
- 1 egg
- 2 cups rolled oats, certified gluten free if needed
- ¼ cup nuts (I typically use walnuts or pecans)
- ¼ cup brown sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup semi-sweet chocolate chips or cacao nibs
Instructions
- Preheat the oven to 400°F. Spray a muffin tin with nonstick cooking spray*. Set aside.
- Add the yogurt, bananas, eggs, oats, nuts, brown sugar, baking powder, and baking soda to a high power blender or food processor. Blend on high until the batter is smooth. Unplug the blender or food processor and stir in chocolate chips with a rubber spatula.
- Pour the batter into prepared muffin tin, evenly dividing it between the 12 cups.
- Bake for 15 to 18 minutes or until they are golden on top and a toothpick inserted into the middle comes out clean. To store, keep in an air-tight container for up to 5 to 7 days.
Notes
*Since there is no oil in these muffins, the finished product might stick to paper liners. If you still want to use paper liners, simply spray the paper liners with cooking spray before filling with batter.
**I have slightly modified this recipe since it’s original publication, so there will be slight differences in the written recipe and the recipe video.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 14 g
- Sodium: 115 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
Keywords: Banana Nut Oat Muffins