I made these muffins for the first time and they taste delicious! The banana keeps them really moist and although the oats cause them to be a little dense, they make for a great, healthy and filling snack, or a guilt-free after dinner treat.
Ingredients:
I use cup measurements to cook recipes like this as it is so easy and quick, but I have also converted the measurements into grams and tablespoons.
2 large ripe bananas
2 eggs
1 1/2 tsp of baking powder
190g (2 cups) of oats
125 ml or 8 tbsp (1/2) of agave syrup
250ml/ 16 tbsp (1 cup) of fat free Greek yoghurt
170g (1/2 cup) of dark chocolate chips
6 tbsp (1/4 cup) of flaked almonds
Recipe:
1. Blend the oats to a fine powder, this will give the muffins a better texture, add in the baking powder then empty it all into a bowl and set to one side.
2. Blend together all the wet ingredients, eggs, bananas, syrup and yoghurt
3. Once blended together slowly add in the oats until they are well combined together.
4. The consistency should be quite wet, so do not worry if it looks 'sloppy.'
5. Fold in the almonds and chocolate chips.
6. Place into small muffin cases, sprinkle a few flaked almonds on top and bake on 180 degrees for 15-20 minutes, or until golden brown.
I will definitely be making this recipe again, maybe with walnuts next time...
Happy healthy baking!