Forget the Bread, Make the Muffins!

Posted: May 14, 2012

People have been pinning my Greek Yogurt Strawberry Banana Bread and the Blueberry version like crazy.  Then, Chobani posted the Cinnamon Apple version on their Facebook page and things got even wilder!!  Welcome to all my new readers recently added from Chobani :) I'm so glad you're here!!  A few readers asked me how these breads would do as muffins, so I had to try it myself...the perfect Mothers' Day breakfast.  I made a few changes to the recipe and cooking instructions, which I'll share below.  But, the main thing that came out of this little experiment was:  "Forget the Bread, Make the Muffins!!"  We loved them, even more than the bread!!  I liked all the surface area and golden brown goodness.

Introducing Cho Strawberry Banana Muffins:

Mix the dry ingredients and wet ingredients in two separate bowls.

Mix together and add 1 cup of fresh diced strawberries.

Fill in the muffin tin, each cup 2/3rds full:

Bake at 350 for 35 minutes, or until golden brown:

And voila, super moist sweet strawberry banana muffins.  Delicious topped with nut butter (or PB2 in my case). YUMMOLA!!!

Ingredients:

  • 1.5 cups of wheat pastry flour + 3 Tbsp
  • 1.5 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/4 cup Xagave, agave nectar (or substitute 1/2 cup loosely packed brown sugar)
  • 1 1/2 large ripe bananas
  • 2 eggs
  • 6oz. Chobani Strawberry Banana Greek Yogurt
  • 1 cup diced fresh strawberries

Directions:

  1. Preheat oven to 350 degrees.  Start by combining flour, baking podwer, and salt in a mixing bowl.
  2. In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.
  3. Add Xagave, greek yogurt, and eggs.  Blend until there are no lumps.
  4. Pour the wet ingredients into the dry ingredients, and mix until just combined.
  5. Pour the batter into cups in a greased muffin tin.
  6. Put into the oven and bake for 35 minutes, (or more) until the muffins are golden brown and a knife comes out clean.
  7. Serve warm with butter or nut butter.

I hope you had a wonderful Mothers' Day weekend!!

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Comments

Submitted by BeckyA - May 13, 2012 - 6:26pm

I don't have to feel guilty about inhaling a muffin! That bread was going to get me into HEAPS of trouble.

Thanks for giving it a go and sharing with us!

Happy Mothers Day indeed!

Submitted by Rebekah - May 13, 2012 - 10:45pm

And I can't wait to try these, too ;) The blueberry bread was awesome and Matt's reaction after the first bite: "Yeah, this is really good!" Clearly a winner.

Submitted by Corrie Anne - May 13, 2012 - 11:02pm

Ahh.. great idea. I love muffins. Bite-sized!! And I'd be topping with the PB2 too!! :)

Submitted by Lauren @ Oatmeal after Spinning - May 14, 2012 - 10:20am

I should just call you the Chobani baker from here on out! Man, these look good. I'd like to try them out with coconut flour and see how they turn out.. Most of my muffins are the single-microwave variety. I've been hooked on lemon-blueberry and lemon-strawberry for the last two weeks! I've had them with with some plain Chobani for breakfast every morning at work!

Submitted by kelly - May 14, 2012 - 11:10am

Yes, it seems I'm having a little "love affair" with Chobani :) But it's so darn good to bake with it!! I have never made a single "microwave" variety of muffin. You might need to email me the instructions! I like the sound of muffins in 2 minutes or less :)

Submitted by V - May 14, 2012 - 11:29am

wow those muffins DO look good! Yummy! Thanks for sharing

Submitted by Christine @ Oatmeal Bowl - May 14, 2012 - 4:51pm

I love cooking with Cho. Makes muffins moist and delicious! Thanks for the recipe. Will put on foodie to do list.

Submitted by Amy - May 14, 2012 - 5:24pm

this looks sooo good! im definitely making these thanks for the recipe!

Submitted by Brittany - May 14, 2012 - 7:47pm

These look amazing! I'm ready for a muffin now!

Submitted by Julesgoesgreen - May 18, 2012 - 1:19pm

This look so good! I'm hungry for them right now! Never would've thought of adding the yogurt. Thanks!

Submitted by Stephanie F - May 21, 2012 - 1:33pm

Hi Kelly! I saw your guest post on Calee's blog today, and i was very intrigued by your post. Ever since i read Gary Taubes's article "Is Sugar Toxic?" (which references the work of Robert Lustig) about a year ago, i've been trying to reduce the amount of sugar i eat. I came to your website and was surprised, though, to see so many recipes for sweetened baked goods here on your "no sugar" blog. To quote the 60 minutes interview with Robert Lustig that you cited in your "Is Sugar TOXIC????" blog post: "By 'bad food' Dr. Lustig means the obvious things such as table sugar, honey, syrup, sugary drinks and desserts..." So, sugar is sugar is sugar. Agave nectar, honey, brown sugar, maple syrup, and white sugar are all equally toxic in Dr. Lustig's eyes, so i'm curious—what is your opinion on substituting white sugar for different sweeteners but continuing to eat sweet foods? Perhaps you've already addressed this issue and i haven't found that post yet, so i'll keep looking. Thanks for your insight and ideas!

Submitted by kelly - May 21, 2012 - 1:37pm

Yeah, I kindof got on a weird baking kick - using the Chobani greek yogurts the last couple of weeks. Which also coincided with me not really losing much weight :) So, I did a post on Chobani pancakes a few days ago where I said I need to move on from all the carb-y baking and get back to business :) So look forward to many non sugar, non sugar substitute recipes coming right up!!

Submitted by kelly - May 21, 2012 - 1:39pm

Most of these baking recipes do have 1/2 to 3/4 less sugar or sugar substitute than the "original" recipe - but still, ZERO is better than "less", you're right!

Submitted by Alison - May 23, 2012 - 3:22pm

Hi! I found the recipe for the bread form of this on Pinterest and thought it looked absolutely delicious! I decided to make the muffin form because I made a loaf last week! Anyways they are in the oven right now and I can't wait to try them - thanks for the awesome recipe!

Submitted by Melissa - May 29, 2012 - 3:37pm

I loooove your breads and recently tried the blueberry muffins(YUM). I was wondering about just plain banana muffins using the yogurt. Would it be the same or would I use more bananas?

Submitted by kelly - May 29, 2012 - 3:39pm

So glad you're enjoying the recipes!! My mom is allergic to strawberries, so I made some plain banana ones for her. They were wonderful!! So I would make the recipe the same as above, just leave out the strawberries. You could also sub in "Vanilla" yogurt, if you don't want to use the Strawberry/Banana variety.

Submitted by Kali - August 11, 2012 - 7:14pm

Hey! Looking so forward to making these for a healthy (er) breakfast for a Senior breakfast this week! How many does each batch make?

Submitted by kelly - August 12, 2012 - 10:43pm

Makes 12 muffins!

Submitted by Rachel - October 7, 2012 - 4:36pm

Made these today and another fantastic recipe!!!
Absolutely delicious - I used Spelt Flour.
My kids love them too!

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