The Lean Green Bean's Lindsay Livingston shares her recipe for these light and sweet muffins
Ready to feel better, healthier, stronger?We asked a handful of local health and wellness bloggers to share a recipe with us-something delicious AND good for you, too. Stay tuned as we post these throughout January.Here, meetLindsay Livingston of The Lean Green Bean.
Lindsay is a new mom, a registered dietitian and healthy living blogger from Columbus. She specializes in nutrition communications and is the nutrition communications coordinator for ReganMillerJones, Inc.-the parent company of HealthyAperture.com and TheRecipeReDux.com. In this role, Lindsay manages daily social media strategy for Healthy Aperture and is the primary content manager of sponsored contests for both Healthy Aperture and The Recipe ReDux. She also assists in the company's overall marketing support for various food brands and commodities. Lindsay is the author behind the healthy living blog, The Lean Green Bean, and also works as a freelance recipe developer and writer. In her free time, she enjoys CrossFit, experimenting in the kitchen and spending time with her new baby.
Peanut Butter Banana Oat Muffins
Author: Lindsay Livingston
Ingredients:½ cup mashed bananas (approximately 2 medium) 4 Tablespoonsbutter, melted ¼ cup plain yogurt-I use full fat. 2 percent would also work. Greek or regular should be fine. ½ cup peanut butter 1 egg 1 teaspoon vanilla extract 2 Tablespoons brown sugar 1 teaspooncinnamon ½ teaspoonbaking powder ½ teaspoonbaking soda ¾ cup white whole wheat flour ¾ cup rolled oats ½ cup chocoalte chips
Instructions:Preheat oven to 350 degrees. Combine bananas, butter, yogurt, peanut butter, egg, vanilla and sugar in a large bowl and mix well. Add dry ingredients and stir until just combined. Stir in chocolate chips. Scoop into muffin liners and bake for 25-30 minutes or until toothpick inserted into center comes out clean.
Feel free to add an additional few tablespoons of sugar if you like your muffins a little sweeter.
Store them in the fridge if you have some left after a couple days.
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