Description
Delicious gluten-free muffins made with Greek yogurt, ripe bananas, and chocolate chips, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup Greek yogurt (or another thicker yogurt)
- 2 medium ripe bananas, about 1 cup mashed
- 2 large eggs
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free rolled oats
- 3/4 cup almond flour (or gluten-free oat flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees F and prepare your muffin tray with liners.
- Combine Greek yogurt, mashed bananas, eggs, maple syrup, and vanilla extract in a large mixing bowl.
- Mix the dry ingredients: gluten-free rolled oats, almond flour, baking powder, baking soda, and cinnamon in another bowl.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently mix in chocolate chips.
- Fill the muffin liners to just the top and bake for 20 to 22 minutes.
- Cool in the tray for a few minutes before transferring to a wire rack.
Notes
Store leftover muffins in an airtight container for up to three days, or freeze for longer storage. These muffins can be customized by adding nuts or berries.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: muffins, gluten-free, Greek yogurt, chocolate chip, breakfast
