Wild Northerner Magazine Spring 2017 - Page 44

Banana Bread Muffins (GF)

Typical banana bread, whether store-bought or homemade is usually extremely high in fat and sugar. The recipe below is the best of both worlds; it’s not only moist and delicious, it’s healthy as well!

Ingredients (dry) – Makes 12

2 cups oat flour (blend or pulse oats)

1/4 cup quick oats

1/4 cup coconut or brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup (or less) mini semi-sweet or dark chocolate chips

Ingredients (wet)

1 cup non-fat plain Greek yogurt

2 large eggs

2 large overripe bananas

1/2 tsp vanilla extract

Preheat oven to 400F and spray muffin pan with non-stick spray.

In a large bowl combine dry ingredients.

Blend wet ingredients or whisk very well until no clumps remain then add to dry ingredients and combine. Do not over-mix.

Fold in chocolate chips.

Bake for 15-20 mins. Do not over-bake.

Per muffin (makes 12): 128 kcal, 3g fat, 21g carb, 2g fibre, 5g protein