Yogurt Banana Oat Muffins

Yogurt Banana Oat Muffins

Great for breakfast or snack time. You’ll not only enjoy the sweetness the chocolate and bananas bring together, but also the benefits of all the vitamins, minerals and protein that this delicious low-fat muffin brings to the table.

Ingredients

  • ⅔ Cup rolled oats
  • ¼ cup plain, non-fat Greek yogurt
  • ¼ cup non-fat milk
  • ¾ cup whole wheat flour
  • ¼ cup light brown sugar
  • ⅛ Teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 large, ripened & mashed banana
  • 2-1/2 tbsps. Canola oil
  • 1 beaten egg
  • 5 tablespoon dark chocolate chips
  • Cooking Spray

Directions

Preheat your oven to 410F and spray a muffin tin with non-stick spray.
Mix the rolled oats and yogurt together; add the milk and let the mixture sit for 10-12 minutes.
In a medium bowl, gently mix the flour, sugar, salt, cinnamon, nutmeg, baking soda and baking powder until evenly combined.
In a large bowl, mash the bananas then whisk in the egg and oil. Using a spatula, mix in the oat-yogurt-milk mixture until combined. Gradually add the flour mixture until combined – do not over mix!! If desired, add the chocolate chips (may also add nuts or dried fruit). Fill the muffin cup about ⅔ of the way full and bake for about 14-16 minutes, or until a toothpick comes out clean! Enjoy!
Nutrition Information (w/o nuts or dried fruit)
Calories: 185 Fat: 7g Saturated fat: 1.5g Carbohydrates: 27g Sodium: 176mg Fiber: 3g Protein: 3.5g Cholesterol: 23mg

Tina Cotterill, Owner of TMC To Health, is a personal trainer for women based in Snohomish. An NFPT Certified Personal Trainer, a Certified Fitness Nutrition Specialist, and a Hormone Specialist, Tina also is certified in CPR and First Aid. Tina sees clients one-on-one both in her no-pressure Snohomish studio or in clients’ homes. Learn more about Tina.

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