A staple in my home & a hit with everyone who makes them!
Real, simple ingredients, easy to make & eat on the go!
I often double this recipe and freeze half for a later date. Simply take a few muffins out of the freezer and place in the fridge a day before you plan on eating them & they will be thawed out by the next morning to grab and go!
Since my stomach is sensitive due to Ulcerative Colitis, granola bars, store bought muffins and protein bars just don’t sit well with me. These muffins are cheap to make, easy to digest & eat on the go and the dairy-free chocolate chips solve my chocolate cravings :)
Ingredients
1 cup (225 g) plain Greek yogurt (I use fat-free)
2 medium ripe bananas (200 g or 1 cup mashed)
2 large eggs
2 cups (160 g) rolled oats (old fashioned or quick)
1/4 cup (50 g) brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda (sometimes I don’t use any if I want a more dense, banana bread texture to my muffins)
1 tsp cinnamon
1/2 cup (85 g) chocolate chips (I use EnjoyLife dairy & soy-free dark chocolate chips)
Directions
Preheat oven to 400F (204C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners. Set aside.
Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the 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 3/4 full.
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.
Mash bananas with a fork before adding to blender or mixing my hand.
