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!
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
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
- Preheat your oven to 410F and spray a muffin tin.
- Mix the rolled oats and yogurt together; add the milk and let the mixture sit for 10-12 minutes.
- In a medium bowl, gently mix the flour, sugar, salt, cinnamon, nutmeg, baking soda and baking powder until evenly combined.
- 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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- 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
- Preheat your oven to 410F and spray a muffin tin.
- Mix the rolled oats and yogurt together; add the milk and let the mixture sit for 10-12 minutes.
- In a medium bowl, gently mix the flour, sugar, salt, cinnamon, nutmeg, baking soda and baking powder until evenly combined.
- 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!
just tried this recipe, I subbed the brown sugar with Truvia brown sugar substitute and the oil for apple sauce. They were great! Thank you for the recipe!!