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First published 2/28/14
Sometimes you get a hankering for a banana, so you buy some. And since you can’t eat very much banana in one sitting (if you’re on THM), sometimes you end up with a couple of bananas that go bad before you eat them. At least that’s how it happens in our house. So this morning we had 2 very speckled bananas-and I’m the type that eats them before they’re ripe, not after. So, with a ripe opportunity (see what I did there?) presenting itself, I concocted something with those 2 bananas. And this recipe makes 18 muffins. Do you ever get tired of recipes that just make barely enough food for one sitting?
- 2 ripe bananas
- 1 cup oat flour (ground-up oats; use gluten-free if necessary)
- ½ cup oat fiber (use gluten free if necessary)
- 1 cup 0% Greek yogurt
- ⅓ cup egg whites
- 2 T baking powder
- 1 T lemon juice
- Stevia to taste
- ½ tsp. salt
- ⅓ cup unsweetened applesauce
- 1 T cinnamon
- ¾ cup water
- ½ tsp. butter flavoring
- ½ tsp. caramel flavoring
- Using a hand-held mixer, mix all ingredients together in a mixing bowl. How easy is that.
- Pour into 18 greased muffin tins.
- Bake at 350 degrees F for 15 minutes.
The muffins are a little gooey inside, like most banana products are. I'm guessing that one could bake this recipe in one or two mini bread pans and have banana bread, but I haven't tried that yet.
The tops of these muffins really sink. I've noticed this trend when baking with oat flour. It doesn't bother me any, but it does create a handy little well to stick stuff in.
2 or 3 of these muffins with Greek yogurt would make a great breakfast!
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