- 12
- 20 mins
- 45 mins
Ingredients
- 2 very ripe
- 1/4 cup butter
- 1/2 cup firmly-packed brown
- sugar
- 3 3
- egg whites
- 6 ounces vanilla or plain yogurt
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose
- flour
- 1 cup old-fashioned rolled oats, ground***
- 1/4 teaspoon salt (optional)
- 1 teaspoon
- baking powder
- 1 teaspoon baking soda
Preparation
Step 1
Preheat oven to 350 degrees F. Adjust oven rack to middle position. Grease or spray the muffin tins with non-stick oil.
In a bowl, combined the mashed bananas and chia seeds; set aside.
In the bowl of your electric mixer, cream butter and brown sugar just until mixture is light and fluffy. Add egg whites, one at a time, beating well after each addition. Stir in yogurt, milk, and vanilla extract until combined.
Remove bowl from your electric mixer and stir in the all-purpose flour, ground rolled oats, salt, baking powder, and baking soda until dry ingredients are moistened. Fold in the banana/chia seeds mixture.
NOTE: Bake all quick breads as soon as the ingredients are assembled.
Fill prepared muffin cups 2/3 full. Bake approximately 20 to 25 minutes or until a toothpick inserted in the center comes out clean. A good check is to use an instant digital thermometer to test your muffins. The temperature of the muffin should be at 200 degrees F.
When done, remove from oven and as soon as they have cooled enough to handle, remove the muffins from pan and place on a wire rack to finish cooling.