I am always looking for recipes that can replace the mountains of snack bars that my kids can eat.
When I found this recipe for Healthy Banana Oat Muffins in Katie Lee’s new cookbook, Endless Summer I couldn’t believe the ingredient list! Greek yogurt? Coconut oil? So I made a double batch and guess what?
Seriously, they’re the perfect fuel for rushed mornings. I ate one before I ran a 5k and felt amazing.
But what I really love about them is they are the perfect canvas for all different ingredients. As I was eating them, I thought of lots of different versions of them. Like:
// Pears and cranberries
// Chocolate chips (and less healthy, obviously)
// Chunks of apples
// Pumpkin puree in place of the bananas
Hope you try them and come up with a version your people will love. Happy Eating xoxo Katie
Banana Oat Muffins (adapted from Katie Lee’s Endless Summer Cookbook. Printer version here) –
2 cups spelt flour (or all purpose if you don’t have this, or make them Gluten Free with Brown Rice flour)
2 t. baking powder
½ teaspoon baking soda
1 t. ground cinnamon
¾ t. salt
⅓ cup rolled oats, plus 2 T. for sprinkling
1 cup mashed ripe bananas
1 ½ t. fresh lemon juice
½ cup plain Greek yogurt (whole is fine but I used 2%)
2 large eggs, lightly beaten
½ c. maple syrup
¼ cup coconut oil, melted and cooled
2 t. vanilla extract
Preheat oven to 350. Place paper liners in a 12-cup muffin pan and spray with nonstick cooking spray.
Sift the flour, baking powder, baking soda, cinnamon, and salt into a medium bowl. Stir in the oats.
In a large bowl, whisk the bananas, lemon juice, yogurt, eggs, maple syrup, coconut oil and vanilla together. Stir in the dry ingredients and mix until just combined; do not overmix! Use an ice cream scoop to evenly distribute the batter into the prepared pan. Sprinkle the top with oats.
Bake for about 25 minutes, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. Let cool on a wire rack for a few minutes before removing from the tin.