The title says it all.
I had some Greek yogurt that I needed to use up before it expired and a ripe banana — that’s all the inspiration I needed to grab a mixing bowl — add a little of this, and a little of that, and presto … muffins.
They only took about 10 minutes to make, and about 22-25 min. to bake. So, within about half an hour my house smells wonderful and I am all set for breakfast this week.
1 ripe banana
1/2 cup Greek yogurt (a generous 1/2 cup, even 2/3 would be fine)
1/2 cup milk (with a squirt or two of lemon juice)
1 cup oatmeal
1 tsp. vanilla extract
1/3 cup brown sugar
1 cup flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. JELL-O Instant Vanilla Pudding powder (*optional)
You could use 2 mixing bowls, one for wet and one for dry ingredients, but I’m a big fan of simplifying where possible and for this recipe it makes no difference, so I just used 1 bowl.
Peel the banana and thinly slice it into the bowl, thoroughly mashing it with a fork.
Next, measure in a cup or so of Quaker Oats Quick Oats and then pour in the 1/2 cup of milk with a couple of squirts of lemon juice, and a generous 1/2 cup of Greek yogurt. Mix the ingredients all together so that the oatmeal is coated.
Leave the oatmeal to soak up the liquid and soften, while getting the rest of your ingredients out of your cupboards. Place a dozen muffin liners in the muffin pan and turn the oven on to preheat (380°F).
Time to finish the muffin batter.
Add 1/3 cup of brown sugar and 1 egg and combine thoroughly. Don’t worry about over-stirring.
Finally, add the flour, baking soda, and baking powder all at once. Also, if you choose, the JELL-O Instant Vanilla Pudding powder (I find this helps the muffins stay moister longer). Stir the dry ingredients into the wet mixture until combined. Once there are no more dry patches, stop stirring.
Next, scoop the batter into the 12 muffin cups. I use the ladle that came with my cutlery set; one ladle full is the perfect amount to get 12 equal sized muffins.
The oven will have just finished preheating. Put the muffins in the oven and set the timer for 22-25 minutes depending on your oven.
I must admit that I was curious about how my little banana yogurt concoction would turn out, and the smell was hard to resist; I scarfed one while they were still hot. The muffins have a very spongy, moist texture and are not very sweet with a subtle banana flavor and a touch of a tang from the Greek yogurt. Once they have cooled, and over the next couple of days, I’m sure the banana flavour will become stronger.
Chocolate chips and nuts could also be tossed in if this makes you happy. About a year ago I was diagnosed with Crohn’s and both of those additions are now ingredients I avoid.
I think another time I might try replacing the milk with orange juice (my favorite is Tropicana No Pulp). Mango juice would probably be a really good swap as well.
If you give these a go, I’d love to hear how they turned out for you!