What’s your favorite thing to eat when you get the midday munchies? Mine is this almond yogurt concoction I came up with. It’s just plain yogurt + almond butter + maple syrup, all mixed together. I eat it at work all the time.
When I ate this mixed with Grape Nuts at my desk one day my coworker told me it looked like porridge. Totally does!
Anyway, her version of these muffins included some ingredients that most people don’t just have lying around (vanilla bean powder? goat’s milk yogurt?). It also had some steps that stretch out the time it would take to make these muffins. BUT, it’s a great idea for a muffin! They’re sweet but not too sweet. If you’re rushing in the morning, it’s a good breakfast option or afternoon snack. I like to eat them with peanut butter spread on top.
So, I changed some things around and made a version that I think is fairly easy to make, nutritious and delicious.
Depending on how big your bananas are, this recipe yields about 20 muffins. I actually doubled this recipe because I had six ripe bananas and I didn’t want them to go bad.
2 cups oatmeal
1/2 cup finely chopped walnuts or almonds (or almond meal)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 cup honey (optional)
2 tablespoons chia seeds or flax seeds (optional)
1/4 cup yogurt (I used Greek yogurt)
2 eggs, lightly beaten
4 tablespoons coconut oil
1 teaspoon vanilla extract
1 cup of applesauce
3 ripe bananas
In a food processor or blender, grind the oats into a flour-like consistency. Add walnuts and grind. In a large mixing bowl, combine ground oats and walnuts, baking soda, cinnamon and chia seeds. In a separate small bowl, lightly beat eggs. Mix in yogurt, apple sauce and vanilla. Microwave the coconut oil and honey until it becomes a little syrupy (about 30 seconds for the oil and 10 second for the honey), and then add it to the wet mixture. In a separate bowl mash the bananas with a fork. If you’re lazy like me, and you like your muffins to have a more consistent texture, then put the bananas in a food processor or blender before adding them to the wet mixture. Then, combine the wet ingredients to the dry mixture. Heat the oven to 350°. Line a muffin pan with liners or lightly grease your muffin tins and fill 3/4 full. Bake for 40 minutes or until a toothpick is inserted in the center off the muffin and comes out clean. Allow the muffins to cool for 15 minutes.