Made with no flour or oil, remedy these muffins are incredibly moist and super tasty, pharmacy and make for a much healthier take on a regular chocolate chip muffin. Even without flour and oil, healing the taste and texture is great! They are a little denser and a little more moist than your average muffin. Very yummy fresh out of the oven warm, and maybe even tastier the next day. They are significantly lower in calories, carbs, fat, and sugar, and slightly higher in protein and fiber than a regular muffin. So, next time you are having a craving for muffins, try this easy and healthy recipe. Let me know how you like it!
Yields 12 Muffins
- 1 cup plain nonfat Greek yogurt
- 2 ripe bananas
- 2 eggs
- 2 cups rolled oats (old fashioned or quick)
- ¼ cup brown sugar
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ cup chocolate chips, mini or regular
- Preheat oven to 400F and prepare a muffin pan by spraying lightly with cooking spray or lining them with foil or paper liners*. Set aside.
- Mash bananas until smooth. Mix all ingredients (except chocolate chips) in a bowl until batter is smooth and creamy. Stir in chocolate chips by hand.
- Spoon batter evenly into prepared muffin pan, filling each cavity until it is about ¾ full.
- Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for about 10 minutes before removing. Store in an air-tight container for up to a week.
* If using paper liners, you will want to spray them with cooking spray, since the lack of oil in this recipe will make them stick to the liners. I used foil liners, which do not need to be sprayed.
As a matter of interest, we calculated the macros on these muffins to compare to the banana chocolate chip muffins at Starbucks.
According to MyFitnessPal, the Starbucks muffin has:
Our muffin contains the following: