Moist Greek Yogurt Muffins
Okay, so like the rest of the world, Dillon and I have made a New Year resolution to eat healthier. We are pretty strict with our eating during the week but allow ourselves to "cheat" a little on Saturdays. Dillon actually stumbled upon this recipe on a Health Coach's blog and we loved the look of the ingredients as it contains no oils or flour! Plus it had chocolate chips so we just had to give it a try :) From my experience, baking with greek yogurt is great because not only is it a healthier option in place of the oil but it makes these bad boys moist!
This recipe is super easy to whip together! Ready for it? Step 1. Add all ingredients except for the chocolate chips in a blender.
Step 2. Blend on high until everything is blended well. You can see from the picture below that the batter gets pretty smoothe. Step 3. After you blend the ingredients, go ahead and add chocolate chips, if you prefer. For a healthier alternative you could remove the chocolate chips all together or add in fruit, like blueberries. We found that the batter made 15 muffins and that is with Dillon filling the tins more than 3/4 of the way. The muffins are dense and don't expand much so you can get away with filling the cups up higher.
Be sure to spray your pan and tins before pouring the batter in to them as the lack of oil in the recipe can cause it to stick. Ps. i totally love using my reusable silicone liners! 1) They're reusable 2) They are microwave, oven (450°F), freezer and dishwasher safe! and 3) Non-stick. You can find them easily on Amazon, you can find the ones we purchased here. It is the 24 pack DecoBros Silicone Muffin and Cupcake Liners.
If adding chocolate chips into the batter wasn't enough, Dillon sprinkled chocolate chips on the top as well #dontjudge! . Cook these babies in the oven at 400°F for 15-20 min or until your muffins seem to have set and a toothpick comes out clean when inserted into the center of the muffin.
Enjoy! hang around to see what other recipes we have been making this New year :)
Moist Greek Yogurt Muffins
Download/Print PDF Version here
1 Cup Plain Greek Yogurt (I have used honey vanilla greek yogurt as well)
2 Medium Ripe Bananas
2 Large Eggs
2 Cups Rolled Oats (old fashioned or quick)
1/4 Cup Brown Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 Cup Chocolate Chips, Mini or Regular
Preheat oven to 400°F and prepare a muffin pan by spraying with cooking spray or lining them with paper liners**. Set aside.
Add all the ingredients except for the chocolate chips to a blender (or food processor) and blend on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
Pour batter into prepared muffin pan, filling each cup until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin...I did!
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 10 minutes before removing. Store in an air-tight container for up to a week.
** If using paper liners, you'll want to spray them with cooking spray as well. The lack of oil in these muffins could cause it to stick in the paper cups as well.