Hello, hello. Welcome to Muffin Monday. It’s been awhile, but I’m back with an outrageously delicious new recipe ready to power you through the week. But first, how was your weekend?
Tony and I watched the Chicago Air & Water show from our rooftop, cleaned our house (necessary and a little therapeutic), went to a BBQ with some friends, ate donuts and walked at least 12,000 steps each day. Oh and of course, watched a little Game of Thrones. Sunday traditions are my favorite. What are yours?
Now that we’re onto a new week, I want to chat about why YOU need to make these muffins. JUST LOOK AT HOW GLORIOUS THEY ARE.
Coach’s Oats: The difference
I’m so exciting to be partnering with my friends at Coach’s Oats today. Their oatmeal has been a staple in my life since I first discovered with while living in California back in 2012.
Coach’s Oats aren’t just regular oats. They were invented by a real gymnastics coach who wanted an oatmeal that wasn’t soggy or pasty, so he experimented with whole grain oats (aka groats) and started to toast, grind and cook his own oatmeal. Finally they invented a delicious and unique oatmeal unlike any other (it’s even patented).
Coach’s Oats are prepared by toasting the groats to bring out the natural sugars to the surface of the oat, then cracked into small pieces. This patented Cracked n’ Toasted™ process means that Coach’s Oats are never mushy, always naturally delicious and cook in just 3 to 5 minutes on a stove top or in the microwave. You can read more about the difference in their oats right here.
When I first thought of creating a healthy power muffin, I wanted it to have ingredients that would energize you before a workout, or give you a boost during that 3pm slump.
So I created a unique blend of ingredients to create a fluffy muffin packed with whole grains, protein, and satisfying flavors of banana chocolate chip.
Let’s talk about the key ingredients in this recipe:
Bananas: Make sure you use EXTRA ripe bananas in this recipe (you know the bananas with brown spots all over them). Using ripe bananas helps to sweeten the muffins, since there’s no added sugar in this recipe.
Vanilla Greek Yogurt: I used vanilla because it helps add flavor to the muffins. I recommend sticking with this. I love using Greek yogurt for an extra boost of protein!
Coach’s Oats: We chatted about these above, but they’re ridiculously delicious and I love the texture these give the muffins. Coach’s Oats help to add over 12g protein and 8g fiber to this entire recipe.
Flaxseed meal: These are just ground flaxseeds and contain a good amount of fiber, protein and omega 3. They are available at most grocery stores!
Whole wheat pastry flour: This is one of my favorite flours to bake with! It’s not regular whole wheat flour or white whole wheat flour. Whole wheat pastry flour is milled from soft white wheat. I often use the kind from Bob’s Red Mill.
Chocolate Chips: A few dark chocolate chips never hurt anyone. They really help to sweeten the muffins and keep them kid approved. If you want to use a less sweet chocolate, chop up a 3.5oz dark chocolate bar and use that (often times they have less sugar than chocolate chips).
Walnuts or pecans: I LOVE using nuts in this recipe because you get a good dose of healthy fats for brain power. If you are allergic to nuts, you can simply leave them out of the recipe.
JUST LOOK at these muffins. You need them in your life. Preferably with a healthy dose of your favorite nut butter spread on top. SWOON.
More healthy muffin recipes you’ll love:
Power Flax Chocolate Chip Banana Oatmeal Muffins
- 1 cup nonfat plain vanilla Greek yogurt
- 3 tablespoons unsweetened vanilla almond milk
- 3 ripe extra bananas, mashed
- 2 tablespoons olive or avocado oil (can also use melted coconut oil or melted butter)
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup Coach’s Oats 100% whole grain oatmeal
- 1 cup whole wheat pastry flour
- 1/2 cup flaxseed meal
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup dark chocolate chips
- ¼ cup chopped walnuts or pecans
Preheat oven to 400 degrees F. Line a 12 cup muffin pan with liners and spray the inside of the liners with nonstick cooking spray. This is important to do so that the muffins do not stick to the liners. I would recommend using liners, as they can be difficult to get out of the tin since they are larger muffins.
In a large bowl or blender, mix together the Greek yogurt, almond milk, mashed banana, oil, egg and vanilla until smooth and well combined. Transfer to a large bowl, and stir in Coach’s Oats. Allow the mixture to sit for 5 minutes to soften the oats.
After 5 minutes, add in the whole wheat pastry flour, flaxseed meal, cinnamon, baking soda and salt. Stir until just combined. Fold in chocolate chips and chopped nuts.
Divide batter evenly between the liners. Bake for 7 minutes at 400 degrees, then reduce heat in oven to 350 degrees (do not open the door!) and bake for 13-16 minutes more or until tester comes out clean or with just a few crumbs attached. Allow to cool for 5 minutes in pan before removing and transferring to a wire rack to finish cooling.
Muffins can also be made with plain greek yogurt although they will not be as sweet. I much prefer making them with vanilla yogurt. I used siggi’s which contains less sugar than traditional vanilla greek yogurt.
These muffins have a hint of banana flavor and just sweetness from the chocolate chips. It’s meant to be a nourishing pre-workout muffin to nosh on.
Try it with your favorite nut butter spread on top for a flavor and protein boost!
This recipe is in partnership with Coach’s Oats, a brand I trust. Thanks for supporting AK and the brands that help make this site possible!