Now we are not gluten-free people! I’m not good at extremes in anything, especially in food. I love eating a variety of foods, although we try to eat relatively healthy. We eat bread, but are in the process of cutting it back a bit. My husband had done some research on the way wheat is grown nowadays and has since asked me to try more gluten-free recipes. Or substituting part of our wheat flour with gluten-free flours.
So when I saw this, I thought “That looks good!” And you can even put chocolate chips in them, so they have to be good, right?
Notice the “added” part. It calls for plain Greek yogurt, but I only had vanilla on hand which already had sugar in it. And of course, chocolate chips contain sugar. But your main sweetener is honey, not sugar.
You will need 2 ripe bananas.
I learned a trick when I worked at The Tea Room back in the early days of our marriage. When you have bananas not getting eaten that are on the verge of spoiling, quickly throw them in the freezer. This way you never waste bananas and you always have some on hand for banana bread or muffins!
Preheat your oven to 400 degrees. Spray your muffin tins with cooking spray, or line them with liners.
Now you will need: 2 1/2 cups old fashioned oats
Put your oats in a food processor and pulse them.
I have a little handy, electric food chopper that I love for items this. Next time though, I think I will grind them even finer. My children wrinkled up their noses at the bigger chunks of oats.
Now you add your oats to the rest of these ingredients and mix well:
1 cup Greek yogurt (usually plain, but I used vanilla)
1/2 cup honey
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
2 ripe bananas
2 Tbsp. ground flax seed (I didn’t have this on hand and so omitted it)
Once your batter is mixed, you can add chocolate chips or walnuts, or both. I wouldn’t be living up to my namesake had I chosen walnuts over chocolate!
Divide batter among muffin tins. My batch made 18 muffins, but it would depend somewhat on how much nuts or chocolate chips you add.
Bake at 400 for 18-20 minutes, or until toothpick comes out clean.
So the next time we try this, I will do two things. I will try substituting the bananas with pureed pumpkin and will also try grinding my oats until they are a bit finer.
Oh yeah . . . and a few more chocolate chips wouldn’t hurt! Terrel can go eat carrots . . .