Today’s recipe that I made:
Running with Spoons was the first recipe blog that I began following. Back in 2015, I typed the words ‘healthy banana bread recipe’ into Google, clicked ‘Greek Yogurt Banana Bread – Running with Spoons’, made the recipe…and what came out of the oven was THE BEST banana bread I had tasted. EVER. So the next time I had some spotty brown bananas lying around, I made that banana bread again. And again. And again.
At that time, I didn’t even know there was such thing as a ‘recipe blog’. I knew that there were people who posted recipes online, and that’s what would come up if you clicked on a link in the search results. But I didn’t know that it was a ‘thing’ to follow a recipe blog, and keep going back each couple of days to read the next post. Despite this, I decided to take a look at the ‘recipes’ section of Running with Spoons, and ended up with about 40 tabs open with recipes to bookmark!
Not only are the recipes so awesome, but Amanda has such a wonderful personality and sense of humour! This is the main reason why I wanted to go back and read the next post, and the next – I’ve followed Spoons for over a year now, and never missed a post.
What’s particularly exciting is that it was Running with Spoons’ 4th birthday on Saturday!!😄 (By the way, you need to go and check out the brownie recipe she posted!)
However, what I am currently eating is…
Before I tell you how wonderfully soft, fluffy, chocolatey and delicious these muffins are, I’ll tell you just how easy they were to make…
In a mixing bowl, mash bananas, add eggs, Greek yoghurt, maple syrup, vanilla extract, oats, cinnamon, flour, baking powder, baking soda, blueberries, chocolate chips. Mix.
(I made sure I put exactly 6 chocolate chips on the top of every muffin. Yes, they deserve that much detail and attention, as you’ll see any second now…)
These are just perfect as a grab-and-go breakfast snack, as they incorporate both blueberries and banana (that’s TWO fruits!), as well as plenty of chocolate chips!
I only had 70g of blueberries left in the packet, which worked really well for me as I find that the sharp fruitiness of blueberries can sometimes be quite over-powering. (I added extra chocolate chips to make up for it😄!) Of course, if you love baked goods with more blueberries, go ahead with the full 140g, which I’m sure would be just as delicious!!
I used half wholewheat flour and half buckwheat flour, which worked SO well – if you need these to be gluten free, you just need to make sure the oats are gluten free, and maybe try using buckwheat flour or a gluten-free blend? I’m sure Amanda would be interested to hear which flours work for this recipe, so be sure to let her know (I have a hunch that those flours would work just fine)!
Either way, these muffins were really scrumptious – we all LOVED them!😍
What’s more, I’ve got breakfast sorted for the next 3 days! (Unless I end up eating them all tomorrow, which is very likely…one for breakfast, one as a morning snack, one as an afternoon snack, another one after dinner…😁)
They’ll last up to 5 days in a container, and you can even freeze them!! Actually, thinking about it, they definitely won’t last 5 days around here – I will have already eaten them all by then😎.
They taste chocolatey, with the occasional fruity sweetness of the blueberries, whereas the banana and oat flavours are so very subtle in the background that you can’t really tell they are there, but they add a lovely hint of malty sweetness. Texture-wise, these muffins are soft, fluffy, and not gloopy or stodgy in any way! I think they are particularly yummy when eaten warm – I ate one 5 minutes after they’d come out of the oven, while the chocolate was still melty😏. You could pop one in the microwave for 20 seconds or so, and it will be beautifully warm.
Or you could just eat it as-is, because…
Thanks Amanda, this recipe was brilliant! I’ll certainly be referring back to it in the future😉.
And Happy Birthday Spoons!