A WHOLESOME MUFFIN

A lot of the time I find myself snacking on toast, too much fruit and spoons of nut butter to satisfy my sweet tooth. It never ends well, and I end up eating all the above about several times before I realize what I’ve done.

Now I wouldn’t exactly classify this muffin as ‘guilt free’ but rather a healthier alternative to your everyday muffin that isn’t a handful of empty calories.

INGREDIENTS

  • 2 cup gluten-free rolled oats
  • 2 medium ripe bananas
  • 2 large eggs
  • 1 cup greek yogurt
  • 1/4 cup sucanat cane sugar (or brown sugar)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips

DIRECTIONS

  1. Preheat oven to 400F.
  2. Lightly grease the cups of a standard 12-cup muffin pan.
  3. Add all the ingredients except for the chocolate chips to a blender or food processor.
  4. Process on high until the oats are broken down and batter is smooth.
  5. Stir in chocolate chips by hand.
  6. Pour batter into prepared muffin pan, filling each one 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.
  7. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean.
  8. Allow muffins to cool in pan for 10 minutes before removing.
  9. Store in an airtight container for up to 1 week.

Recipe from Running with Spoons
Serves 12

April 19, 2016

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So take a girl with the energy of a greyhound stuck behind a desk for too many years who gave it all up to pursue a more fulfilling life centered around her passion for health and fitness. That rather convoluted sentence sums me up.

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