Mini Banana Oat Greek Yogurt Muffins

• Vegetarian
• Gluten free

• Produce

  • 2 Bananas (200 g or 1 cup, medium-size ripe

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 2 cups Rolled oats, GF

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Chocolate chips, mini
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Greek yogurt, plain

Found on runningwithspoons.com

Description

Ingredients

• 2 medium-size ripe bananas (200 g or 1 cup)
• 1 cup (225 g) plain Greek yogurt
• 2 large eggs
• 2 cups (160 g) rolled oats (GF if needed)
• 2 - 3 tbsp (40 -60 g) honey
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup (85 g) mini chocolate chips

Directions

• Preheat your oven to 375°F (190°C) and prepare a mini muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
• Add all the ingredients except for the chocolate chips to a high speed blender or food processor and process on high until the oats have fully broken down and the batter is smooth and creamy, about 2 minutes. Stir in the chocolate chips by hand, reserving a few tablespoons to sprinkle on top.
• Pour the batter into the prepared muffin cavities, filling each one until it is about 3/4 full. Sprinkle the remaining chocolate chips on top.
• Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for ~10 minutes before removing. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.