Today is one of the hotter days that Toronto has had this summer. And that’s really not saying a lot, since the average temperature for all of June was probably around 14 degrees. Sad but true, sad but true. Anyway as I was walking home I decided I would make something a little different for mine and Adam’s dinner. We randomly bought this pre-cut and pre-washed bag of broccoli and cauliflower (and I say random, because aside from spinach and arugula leaves, we pretty much NEVER buy anything that is considered ‘ready made’ from the grocery store), and I wanted to include them in my dinner.
I remember seeing at a restaurant one time these buffalo wing cauliflower bites as a starter; I didn’t have them, but the person next to me did and they looked DELICIOUS. Remembering these, I decided to make oven roasted hot cauliflower ‘wings.’ They turned out super good (minus some adjustments to be made), but it wasn’t until after we started eating them what a TERRIBLE idea it was.
Literally, the most humid day of the year, and I decide to make SPICY BUFFALO ‘wings.’ Poor Adam didn’t say anything, but I sat through dinner wiping sweat off my forehead the entire time, so I suspect he also was dying of heat. Next time I will have to make sure I match my sudden burst of culinary creativity with the time of year… or something.
Anyway – this recipe today is NOT about spicy buffalo cauliflower wings, its about the most simple, healthy, and moist Banana Oatmeal Chocolate Chip Muffins you will ever make. They are super fast to prep, have very little added sugar, and zero flour at all.
For this recipe you will need something like a food processor or blender to do this in. The recipe literally consists of one step, and that is throwing all the ingredients into the processor and blending it up (I told you it was easy). Another awesome thing about these muffins is that you likely have all the ingredients in your pantry right now (unless you literally have never baked a single thing in your life… then you are beyond my help).
- 2 cups oats
- 1 cup Greek Yogurt
- 2 eggs
- 2 bananas
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/3 c brown sugar (or substitute with honey)
- 1/3 c dark chocolate chips (plus more to sprinkle on top)
- Preheat oven to 375 degrees, Grease a muffin tray with butter or coconut oil
- Add all the ingredients to a food processor or blender. Pulse on high a few times until everything has blended together
- Pour batter into muffin cups
- Place into oven for 15 – 20 minutes (should be able to stick a toothpick in and it comes out clean)