I don’t always bake…
… but when I do I’m 99% sure whatever I am baking is absolutely horrible for me.
NOT SO with this banana oatmeal muffin recipe that I came across recently. I have never been a huge baker and part of the reason is because I know that if I make delicious cookies or pastries loaded with butter I will, in due time, eat all of them… and then I have to live with the fact that I’ve ingested a whole stick of butter. Ew. So I have been accumulating “healthier” baking recipes on Pinterest lately in hopes that maybe one in every 50 of them actually might turn out appetizing.
Much to my surprise, both Jeremy and I loved these muffins. They are not extremely sweet, but can still make for a good light dessert, snack, or part of breakfast. The recipe involves no flour, butter, or oil. The variation of the original recipe that I used only took a little bit of brown sugar and honey – no white sugar. This recipe proved that the comments on food blogs can be very helpful. Tons of readers had commented on this recipe about different modifications they had made and how they turned out so I used bits and pieces of their advice when I made mine. The original recipe came from The Well Traveled Wife and my variation is below.
2.5 cups old fashioned oats
1 cup plain non-fat yogurt
1/2 cup brown sugar
2 tbs honey (more if you think you want it sweeter)
1.5 tsp baking soda
2 ripe bananas
Put all ingredients into a blender and blend until everything is smooth but not too liquidy. Pour batter into a greased muffin pan or into foil liners. I don’t have a muffin pan so I used the latter. Bake for 15-20 minutes at 400 degrees. You can test if they are done by poking ’em with a knife to see if it comes out clean. They’re best warm. Leftovers are easy to heat in the microwave for a few seconds and still taste great. Enjoy!