Yesterday, my daughter had a complete meltdown over muffins. Apparently, my saying “let’s take them off” referring to her tights sounded to her like “let’s eat a muffin”. When I explained that we didn’t have any muffins, she completely lost touch with reality. While I was kind of judging her, I realized that I wished we had muffins, too.
I discovered these muffins when preparing for a baby shower, and they are delicious. You’d never guess that they are gluten free. They freeze well, too, if you can restrain yourself from eating them all. Enjoy!
Gluten Free Banana Yogurt Muffins (Makes 12 muffins)
1 cup plain Greek Yogurt
2 medium bananas, ripe to over ripe
2 large eggs
2 cups oats (old-fashioned or quick are fine)
¼ cup packed brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1. Preheat oven to 400. Lightly grease the cups of a muffin pan. You can use paper liners as well, but you’ll need to spray them with cooking spray, too.
2. Combine all the ingredients in a blender or food processor. Process until smooth batter forms.
3. Pour batter evenly into muffin cups. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for up to 10 minutes, then remove to a wire rack to cool completely.
Nutritional Information (Amount per muffin):
Protein: 5 g
Fat: 2 g
Saturated Fat: less than 1 g
Cholesterol: 32 mg
Carbohydrates: 19 g
Fiber: 2 g
Sodium: 134 mg
Recipe Notes: I haven’t tried this with any other flavors of yogurt. I’m guessing it would work with vanilla, although you could probably cut down on the brown sugar then. Not sure, though.
Source: Running with Spoons