Muffins!

I found the original recipe on Pinterest and have been playing with it ever since. I haven’t had bread since July and it was so nice to find this “quick” bread type recipe that fell in with our eating perameters.

Yogurt Muffins
1 c Plain Greek Yogurt
We have played with this ingredient a lot! The first time I made them I didn’t have any plain Greek yogurt so I made them with blueberry Greek yogurt. Worked fine. We have also used 8oz of Greek Yogurt Cream cheese and really love the flavor, but felt they were a bit dry. Today I just used the plain Greek yogurt and the batter was much creamier and they came out moister. Next time I’m going to go half Greek Yogurt Cream Cheese and half Plain Greek Yogurt.
2 eggs
2 bananas
We have also used blueberries. I put a 12oz bag in and it was too much, but the blueberry is almost as good as the banana.
3/4 sweeter
We use Splenda, but I read that others used honey and or any number of other sweetners.
1 1/2 tsp baking powder
1/2 tsp baking soda
2 1/2 c oats

The original recipe suggest mixing them in the blender. I must have a wussy blender because they just didn’t mix. So I switched to making the batter in my stand mixer. I blend all the ingredients except the oats really well and slowly add the oats.

Bake in a 400degree oven for 20-25min.

I have made them in mini loaf pans and mini muffins. I love the mini muffs. Three or four with a cup of coffee makes a wonderful snack. I also had them for breakfast with fruit and yogurt and was so completely satisified!