17 Apr


It’s almost the long weekend! And since tomorrow is Good Friday, my Friday pretty much starts today because I’ve mentally clocked out of work mode! Sorry boss 🙂 But what do we have here? This is a quick grab and go breakfast for those busy mornings when you sleep in a little later than your alarm clock permitted because you kept pressing the snooze button (guilty), and you end up running out of your apartment worried that you would be late for work only to realize that your shirt is inside out, and you forgot to wear socks. There is also a slight chance that I may be describing by morning.


But thank goodness for these! It contains all the breakfast nutritional components you need to rock your morning! The Greek yogurt gives these muffins a boost of protein; the oatmeal provides the fiber to keep you full and satisfied, and the banana contains potassium and natural sugars to give you an early boost of energy while satisfying or controlling your sweet tooth cravings. The chocolate chips just makes you happy, but feel free to omit or substitute with walnuts or pecans.


Having ripe bananas is also a plus if you want to make this recipe a low sugar win! If you choose to rely on the natural sugars from the bananas, you may use a few tablespoons of your favorite natural sweetener or even omit it completely. Either way, you can still enjoy a low sugar treat without giving up the sweet flavor. Have a great day everyone!

Recipe: Makes 12

2 cups gluten free whole grain oat flour (Bob’s Red Mill)
1 cup fat free plain Greek yogurt (I used Liberte)
3 organic ripe bananas (the riper the better)
2 organic cage free eggs
2 tbsp. organic raw honey (optional)
2 tsp. gluten/aluminum free baking powder
1 tsp. gluten aluminum free baking soda
2 tbsp. chia/flaxseed meal (or flaxseed meal)
1 tsp. organic pure vanilla extract
¼ cup vegan dark chocolate chips (Enjoy Life)

Preheat oven to 350°F and line your muffin pan with cupcake liners (I used parchment paper cupcake liners).

Combine oat flour, baking powder, baking soda, and flaxseed meal in a large bowl and mix until well incorporated.

Combine Greek yogurt, eggs, honey, vanilla, and bananas in a food processor and blend until smooth.

Pour blended mixture into the oat flour mixture and mix until you get a smooth batter, then add chocolate chips and gently mix in.

Scoop batter into the individual cupcake liners using an ice cream scoop, this should yield exactly 12 scoops.

Place batter in the oven and bake for 18-20 minutes, or until it passes the toothpick test.

When ready, let it cool for 5 minutes, or if you’re in a hurry like I was, endure the heat and enjoy the treat 🙂

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