A fast muffin-like recipe that is a great on-the-go breakfast or after dinner treat. I say “muffin-like” because they look like muffins, but their texture is not light and crumbly. Instead, they have a spongy angel-food like texture. Tip: don’t over blend to prevent overly tough and chewy muffins.
hope these make your belly smile…
Adapted from Well Plated
1 c. organic plain Greek yogurt
¼ -1/2 c. local honey*
2 large organic eggs
1/2 t. organic vanilla extract
2 c. oats (quick cooking or old fashioned)
2 large very ripe bananas
1 1/2 t. baking powder (preferably aluminum free)
1/2 t. baking soda
1/4 t. sea salt
1/2 c. chocolate chunks (my favorite is liberty chocolates)
Directions: Preheat oven to 375 degrees. To a blender container, add all ingredients in the order listed (except the chocolate). Blend for about 15-20 seconds. Do not over blend. Add the chocolate and give it a quick pulse. Alternatively, pour the batter into olive oil greased muffin tins; and sprinkle the chocolate chunks atop each muffin cup. Bake for 15 to 18 minutes or until slightly golden. Allow to cool completely before removing.