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Categories:Viewed: 58 - Published at: 5 years ago
Ingredients
- 1 cup White Wheat Flour (all-purpose Ok)
- 1/2 cups Oats (I Used Old Fashioned Oats; You Can Use Oat Bran Too If You Like)
- 1/4 cups Almond Meal (ground Or Finely Chopped Almonds)
- 2 Tablespoons Wheat Germ (optional, But If Not Using Just Replace With An Equal Amount Of Flour)
- 1/4 cups Unsweetened Cocoa Powder
- 3/4 teaspoons Baking Soda
- 1/4 teaspoons Kosher Salt (or Any Salt)
- 1 Large Egg
- 1/4 cups Low Fat Buttermilk (or Skim Milk)
- 1/2 teaspoons Vanilla Extract
- 6 Tablespoons Plain Greek Yogurt (or Regular Plain Yogurt - I Used Fat Free Greek Yogurt)
- 1/4 cups Honey
- 2 Medium Bananas, Very Ripe, Peeled
- 2 Tablespoons Mini Chocolate Chips (if Desired)
Method
- Preheat your oven to 350°F (175°C). Prepare a 12-count standard muffin tin by spraying it with cooking spray or with lining with paper liners (recipe makes 11 muffins).
- Combine all of the dry ingredients into a medium sized bowl (flour, oats, almond meal, wheat germ, cocoa powder, baking soda and salt) and whisk to combine.
- In a large mixing bowl, combine wet ingredients (egg, milk, vanilla extract, yogurt, honey and bananas). Mix to combine.
- Fold the dry ingredients into the wet until just combined. Do not over-mix. Stir in mini chocolate chips at this stage, if using.
- Scoop batter into prepared muffin tins and bake at 350°F (175°C) for 18-20 minutes.
- Remove pan from oven, remove muffins from muffin tin and place on a cooling rack or eat immediately.
- Tip: When bananas go brown, just toss them into the freezer (peeled or unpeeled) where they'll stay until it's time to bake these muffins or banana bread.
