Herlthy Merffins!

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There are many other things I should be doing with my time right now. Muffins are probably not one of them. But I came home from a run today and my stomach was all like, “Dude. When was the last time you had a muffin?” This must have been a rhetorical question because, as your standard self-conscious human being, I know exactly when my last muffin was (3 months ago, now). I decided it was high time to shove some sweet muffin goodness into my face.

Now, I’m not all that bad. I know that there are healthy alternatives out there. And after working out, I didn’t want to feel so guilty that I prevented myself from sleeping. So, I went in search of something that could satisfy both my intense craving for sweet bread and leave me guilt free.

I found it on runningwithspoons.com.

First of all, the girl who runs this blog, Amanda, is amazing. Please check out her story because it’s a powerful one, not to mention the recipes she develops are delicious and amazing and … mmm… need muffins… Let’s talk Greek Yogurt Oatmeal Chocolate Chip Muffins!

Greek Yogurt Oatmeal Chip Muffins

Ingredients
1 cup plain Greek yogurt
2 ripe bananas
2 eggs
2 cups rolled oats (old fashioned or quick)
¼ cup brown sugar
1½ teaspoon baking powder
½ teaspoon baking soda
½ cup chocolate chips, mini or regular

Instructions
I wouldn’t hype up these delicious muffins if they were going to take you hours to make. That’d be torture! All you need is a food processor or a blender to make these muffins your dream come true. You should also notice that there is no added oil or flour… HOW IS THIS POSSIBLE?! Magic, I say! The season of the witch!

Preheat your oven to 400 degrees.

Line a muffin pan with paper liners or spray each hole with cooking spray
Amanda recommends spraying the liners, as well. She was right – I didn’t spray them quite enough so some of my muffins came out of the liners as muffin tops… Oops!

Add all of your ingredients (sans chocolate chips) to your food processor and process that shit until the mixture looks like creamy peanut butter.

One thing to note is that it might make it easier if you blend your wet ingredients first. Amanda didn’t specify that detail, but it was something I tested out and it seemed to turn out okay!

Add chocolate chips to the mixture, but mix them into the batter by hand.

Pour the batter into your muffin pan.

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Amanda added a few chocolate chips on top of the muffins which, I think, gives them the perfect final touch!

Bake for 15-20 minutes.

I baked my muffins for about 16 minutes and they were perfect! I would almost suggest going shorter!

Post and Photos by Grace Tweedy.