Yogurt Banana Oat Muffin

This heart healthy recipe makes a great pre- or post-cardio workout snack, or a fab breakfast on-the-go with a nonfat Greek Yogurt, hard-boiled egg or string cheese!

Banana_yogurt_oat_muffin

They are a great healthy comfort food too!  And if you love comfort food, but hate the calories and what it does to your waistline this recipe is for you!  Here are a few more lightened-up comfort food recipes to try:

Creamy Cauliflower Mac ‘n Cheese

Skinny Mash

Skinny Mac and Cheese

Spaghetti Squash with Tomato Sauce and Parmesan Cheese

 

Yogurt Banana Oat Muffin

Serves 8

 

Ingredients

2/3 cup rolled oats

1/4 cup plain, non fat yogurt

1/4 cup 1% milk

3/4 cup whole wheat pastry flour

1/4 cup light brown sugar

1/8 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon baking soda

1 teaspoon baking powder

1 large, ripened & mashed banana

2-1/2 tbsp canola oil

1 beaten egg

5 tablespoon unsweetened carob chips (or chocolate chips)

Cooking Spray

 

Directions

  1. Preheat your oven to 410F and spray a muffin tin.
  2. Mix the rolled oats and yogurt together; add the milk and let the mixture sit for 10-12 minutes.
  3. In a medium bowl, gently mix the flour, sugar, salt, cinnamon, nutmeg, baking soda and baking powder until evenly combined.
  4. In a large bowl, mash the bananas then wisk in the egg and oil. Using a spatula, mix in the oat-yogurt-milk mixture until combined. Gradually add the flour mixture until combined – do not overmix!! If desired, add the carob chips (you could also use chocolate chips, nuts or dried fruit!). Fill the muffin cup about 2/3 of the way full and bake for about 14-16 minutes, or until a toothpick comes out clean! Enjoy!

 

Nutritional Information, per serving (recipe makes 8 servings)

185 calories, 7g fat, 1.5g saturated fat, 23mg cholesterol, 176mg sodium, 27g carbohydrates, 3g fiber, 3.5g protein

 

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Yogurt Banana Oat Muffin
 
Yogurt Banana Oat Muffin Serves 8
Serves: 8
Ingredients
  • ⅔ cup rolled oats
  • ¼ cup plain, non fat yogurt
  • ¼ cup 1% milk
  • ¾ cup whole wheat pastry flour
  • ¼ cup light brown sugar
  • ⅛ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 large, ripened & mashed banana
  • 2-1/2 tbsp canola oil
  • 1 beaten egg
  • 5 tablespoon unsweetened carob chips (or chocolate chips)
  • Cooking Spray
Instructions
  1. Preheat your oven to 410F and spray a muffin tin.
  2. Mix the rolled oats and yogurt together; add the milk and let the mixture sit for 10-12 minutes.
  3. In a medium bowl, gently mix the flour, sugar, salt, cinnamon, nutmeg, baking soda and baking powder until evenly combined.
  4. In a large bowl, mash the bananas then wisk in the egg and oil. Using a spatula, mix in the oat-yogurt-milk mixture until combined. Gradually add the flour mixture until combined – do not overmix!! If desired, add the carob chips (you could also use chocolate chips, nuts or dried fruit!). Fill the muffin cup about ⅔ of the way full and bake for about 14-16 minutes, or until a toothpick comes out clean! Enjoy!
Nutrition Information
Calories: 185 Fat: 7g Saturated fat: 1.5g Carbohydrates: 27g Sodium: 176mg Fiber: 3g Protein: 3.5g Cholesterol: 23mg

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