Stuck in a breakfast rut? Tired of green smoothies, avocado toast, and eggs? I feel you!
My usual breakfast rotation includes eggs and spinach with avocado toast, protein smoothies, overnight oats or chia pudding. I get bored pretty easily with food and I’m always looking to try new recipes. These Greek yogurt banana muffins hit the spot; high fibre, low-sugar, a good source of protein and great for breakfast on the go. Although I haven’t tried any of the modifications personally, I’ve included some gluten-free, dairy-free, nut-free and vegan substitutions that should work.
Greek Yogurt Banana Muffins
- 1 ½ cups oat flour
- 1 cup almond flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ cup chopped dark chocolate or dark chocolate chips (70% cocoa) OR 1 cup blueberries
- Two large very ripe mashed bananas
- 2 large eggs
- ½ cup plain Greek yogurt
- 3 tbsp maple syrup
- 1 tsp vanilla
- Pre-heat oven to 350 F.
- Combine dry ingredients together in a large bowl.
- Combine wet ingredients together in a separate bowl.
- Pour wet ingredients over dry and stir until just combined.
- Divide batter evenly among 10-12 muffins recipes depeding on the desired size.
- Cook for 18-20 minutes until lightly brown.
- Let cool completely. Store in the fridge for up to one week or freezer for up to one month.
*If you don’t have oat flour, just grind regular oats in your blender. Use certified gluten-free oats if necessary.
*Replace Greek yogurt with plain coconut or almond yogurt for a dairy-free option.
*Replace eggs with chia/flax eggs for an egg-free option.
*For a nut-free option, replace almond flour with an additional 1 cup oat flour. In this case, I would add a few tbsp of coconut oil to increase the fat content and avoid dry muffins.