Yogurt Banana Oat Muffin
Serves: 8
Yogurt Banana Oat Muffin Serves 8
  • 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
  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
Recipe by Nutrition Twins at https://nutritiontwins.com/yogurt-banana-oat-muffin/