Helloooo and happy December!
Today marks 4 days until I start my first full-time clinical job and I am… a little excited. Being underemployed definitely has its perks: nearly unlimited free time to do whatever I want! So I did a lot of cooking and baking and some running and binge-watching TV shows. But I got really bored really fast so I’m happy to start working!
So on to the food… I LOVE BANANAS. Like, in all forms: straight out of the peel, dipped in peanut butter or chocolate, pancakes, in my smoothies, and BREAD!
Banana tip: save your overripe bananas – don’t throw them away! If you don’t feel like using them right away, peel them, cut them into smaller pieces, and put in a freezer safe bag to use in smoothies or other banana recipes another day.
When I got out of bed the other morning and saw that I had 3 very ripe bananas, I knew I had to use them in some way and since my frozen smoothie fruit comes with bananas already, I decided on baking banana muffins. Why muffins instead of bread? Truth be told, it’s easier to limit consumption of the sweet treat when it’s in muffin form (no generous slices here!) and if there are excess muffins, you can pop them in the freezer for busy mornings.
These muffins are a perfect pre-workout snack as they’re filled with fast-digesting carbohydrates for quick energy. They’re also made with Greek yogurt (no butter!) to save on fat (if that’s what you’re into).
Time for the recipe…
Greek Yogurt Banana Bread Muffins
Makes: 18 muffins (8 large muffins)
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
1 ½ cups whole wheat flour
1 tsp baking soda
¾ tsp salt
2-3 overripe bananas
¼ cup honey
1 TBSP vanilla
1 TBSP olive or coconut oil
½ cup nonfat vanilla Greek yogurt (or plain)
1 TBSP unsweetened almond milk
Optional: chocolate chips
Preheat over to 350F and spray your muffin tin with a nonstick cooking spray. In a medium-size bowl, mix together your flour, baking soda, and salt. In another bowl, mash up your bananas reeeeaal nice and mushy (I use a fork!). Add honey, vanilla, oil, egg, almond milk, and yogurt and mix until creamy. Add your wet ingredients to the dry ingredients until just mixed – you don’t want to overdo it. Optional: mix in your chocolate chips. Pour mixture into muffin tin and bake for 20-25 minutes, or until toothpick comes out nearly clean. Cool for a few minutes and eat! Or freeze and pop into the microwave for 15 seconds for grab-and-go breakfasts.