No flour?! No wheat?! But these are sooooo good!
Guys. I’m not gluten-free, but I have a sister that is gluten-intolerant, and I’ve tried TONS of recipes that are supposed to be gluten-free copy-cats of the real thing. Most of them are dry, crumbly, and downright gross.
Once I tried to be sweet and make some homemade gluten-free sandwich bread for her. It didn’t really come across that way, considering the result was a dry mess that fell apart when she cut into it. Of course, it’s very possible that my baking skills were inept, but I let the recipe take the blame.
These are amazing! They are so moist and delicious I could probably eat the whole batch. And then be rolling on the ground miserable…but from a full stomach, not the muffins themselves.
These muffins came from the glorious blog Running with Spoons. I only made a half batch, but that was probably a good thing so I didn’t eat it all. I mean, these are pretty good for you, but portion control is a thing too.
- 1 cup plain Greek yogurt
- 2 ripe bananas
- 2 eggs
- 2 cups rolled oats (old fashioned or quick)
- ¼ cup brown sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ cup chocolate chips, mini or regular (I used dark chocolate)
- Preheat oven to 400F. Grease a muffin pan or prepare paper cups.
- Throw everything except for the chocolate chips into a blender or food processor and process on high until batter is smooth and creamy. It reminds me of pancake batter consistency. Stir in chocolate chips by hand.
- Pour batter into muffin pan, filling each cavity until ¾ full. I sprinkled a few chocolate chips on top of each muffin for looks.
- Bake 15-20 minutes, until a toothpick inserted into the middle comes out clean. Let muffins cool for around 10 minutes before removing. Store in air-tight container up to a week…if they last that long.