Author: Amanda @ Running with Spoons
- 1 cup plain Greek yogurt
- 2 ripe bananas
- 2 eggs
- 2 cups rolled oats (old fashioned or quick)
- ¼ cup brown sugar
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ cup chocolate chips, mini or regular
- Preheat
oven to 400F and prepare a muffin pan by spraying cavities with cooking
spray or lining them with paper liners**. Set aside.
- Add
all ingredients except for chocolate chips to a blender or food
processor and process on high until oats are broken down and batter is
smooth and creamy. Stir in chocolate chips by hand.
- Pour
batter into prepared muffin pan, filling each cavity until it is about ¾
full. Optional: sprinkle a few chocolate chips over the top of each
muffin.
- Bake
for 15-20 minutes, until the tops of your muffins are set and a
toothpick inserted into the middle comes out clean. Allow muffins to
cool in pan for ~10 minutes before removing. Store in an air-tight
container for up to a week.
**
If using paper liners, you'll want to spray them with cooking spray as
well, since the lack of oil in these muffins could make them stick to
the liners after baking.