Oatmeal Chocolate Breakfast Muffins

• Vegetarian
• Gluten free

• Produce

  • 2 Bananas, large vine ripe

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 2 cups Rolled oats

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1/4 cup Cocoa powder, unsweetened
  • 1/3 cup Coconut palm sugar
  • 1/2 cup Dark or bittersweet chocolate chips
  • 1/2 tsp Kosher or sea salt
  • 1 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil, unrefined

• Dairy

  • 1 cup Greek yogurt

Found on skinnyms.com

Description

Ingredients

• 2 cups rolled oats
• 1/4 cup unsweetened cocoa powder
• 1/3 cup coconut palm sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon kosher or sea salt
• 1/2 cup dark or bittersweet chocolate chips
• 1 cup Greek yogurt
• 2 large vine ripe bananas
• 2 large eggs
• 1/4 cup honey (raw is recommended)
• 1 1/2 teaspoons pure vanilla extract
• 1/4 cup (unrefined) coconut oil

Directions

• Preheat oven to 425 degrees.
• Place oats in a blender on high, and grind until a flour like consistency. Transfer to a bowl and mix with the cocoa powder, coconut palm sugar, baking powder, baking soda, cinnamon, and salt.
• Add the yogurt, bananas, eggs, honey, coconut oil, and vanilla to the blender or beat with a mixer, on high until all ingredients are fully combined.
• Pour the wet ingredients into the dry and mix well. Fold in the chocolate chips. Line a muffin pan with muffin papers or grease pan with coconut oil or cooking spray. Ladle mixture into each cup, filling 3/4 of the way. Bake for 20 minutes.
• Remove once cool enough to handle and allow muffins to cool on cake rack. Enjoy!