Bananas are one of my favourite snacks to bring to work. They are so easy to pick up, put in your bag and head out the door. They are a perfect low calorie snack to get you out of that mid-morning slump!
I, like many other people, find it difficult to maintain the quality of the bananas I buy throughout the week. Does anyone else find that one day they are completely green and two days later they are ready for banana bread?! Once they get into this brown, mushy and deliciously sweet state, I start to try to find new ways to use them so that they aren’t going to waste. My usual go-to is a Gluten Free Banana Pancake on the weekends when I have the time, but on those busy weekdays I need something quick and easy that is just as delicious. Enter…Banana Oat Muffins!
2 Medium Overripe Bananas
2 1/4 cup Gluten Free Quick Rolled Oats
1 Cup Plain Greek Yogurt
2 Large Eggs
2 tbsp + 2 tsp Wild Dandelion Honey (or any Raw Honey you enjoy)
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Cinnamon
1/4 cup Dark Chocolate Chips
1/4 cup Blueberries
✦ Preheat oven to 400°
✦ In a large mixing bowl, mash bananas, add Oats, Baking Soda, Baking Powder, Cinnamon Eggs, Greek Yogurt, Honey
✦ Using a hand or standing mixer, beat on Medium Speed for 2 minutes until all ingredients combined
✦ Mix in your optional ingredients, in this case I used dark chocolate chips.
✦ Line Muffin Baking Tray with non-stick liners, or grease each muffin cup with oil if you do not have liners
✦ Fill each liner half way with Muffin Mix
✦ Bake for 15-20 minutes, or until golden brown. I like to also use a toothpick in each to ensure they are baked all the way through.
This recipe is so easy and takes just under 30 minutes to make. Let me know if you decide to use this recipe and please tag your creations on Instagram with @healthy.balance or #yourhealthybalance.