I can’t tell you the last time I baked. I mean truly stalked Pinterest or cracked open my cook books for a baked good. Well, I had three ripe bananas sitting on my kitchen table, and what else do you do when you have ripe bananas? Make banana bread! However, I don’t keep butter in the house and there are some high fat recipes that I know I would want to stay away from. So to Pinterest I went and I found a recipe that used oat flour and Greek yogurt as main ingredients. While I didn’t have oat flour on hand I had a ton of rolled oats and a food processor – so I figured I could give this recipe a shot.
The original recipe is from Chelsea’s Messy Apron. I changed it up to fit what I had in my kitchen as well as to make it more macro friendly.
What I used:
- 1 cup fat-free plain Greek yogurt
- 249g of banana
- 2 large eggs
- 2 teaspoons vanilla
- 2 tablespoons brown sugar
- 2 tablespoons erythritol
- 1 and 1/2 cups blended oats
- 2/3 cup rolled oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoon baking powder
- dash of salt
The instructions I followed:
- Pre-heat oven to 350 degrees
- Blended oats in a food processor until fine, set aside for later use
- In a large bowl mash bananas, once mashed mix bananas with Greek yogurt
- Add eggs, vanilla and brown sugar
- With a hand mixer add in rolled oats, oat flour, cinnamon, baking soda, baking powder and salt
- Spray muffin pan
- Divide into pan using a 1/4 measuring cup, this made 13 muffins
- Bake for 15-20 minutes
Macros and nutritional information:
- Calories: 83
- Fat: 1g
- Carbs: 16.3g
- Fiber: 1.8g
- Sugar: 4.6g
- Protein: 3.6g
I LOVED this recipe and it was the perfect way to use up my bananas. It is a dense muffin, but so tasty. They were sweet, but not overly sweet. The original recipe called for vanilla Greek yogurt, but I don’t buy that because of the added sugar. I figured if I needed to I could always add a little more cinnamon or vanilla extract. I tasted the batter as I went and decided I didn’t need to add anything to off set the plain yogurt.
I also decided to not add chocolate chips, mostly because I forgot., but I also believe that peanut butter might have a better relationship with these in the morning for breakfast :]
Here are some pictures from my baking adventure this morning.
<3 Cristina