Double Chocolate Greek Yogurt Muffins

• Vegetarian
• Gluten free

• Produce

  • 2 Bananas, medium-size ripe

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 1 1/2 cups Rolled oats

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1/2 cup Chocolate chips, mini
  • 1/4 cup Cocoa powder, unsweetened

• Dairy

  • 1 cup Plain or vanilla greek yogurt

Found on runningwithspoons.com

Description

Ingredients

• 1 cup (225 g) plain or vanilla Greek yogurt
• 2 medium-size ripe bananas (200 g or 1 cup mashed)
• 2 large eggs
• 1 1/2 cups (120 g) rolled oats*
• 1/4 cup (20 g) unsweetened cocoa powder
• 1/4 cup (50 g) brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup (85 g) mini chocolate chips

Directions

• Preheat oven to 400F (205C) 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.