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Export 12 ingredients for grocery delivery
Step 1
Preheat oven to 375°F. Spray 24-cup mini-muffin pan with nonstick spray.
Step 2
Whisk together yogurt, milk, and egg in large bowl. Add oats, brown sugar, banana, and vanilla, whisking to combine; let stand 5 minutes.
Step 3
Meanwhile, whisk together all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt in medium bowl. Add flour mixture and all but 1 tablespoon chocolate chips to yogurt mixture, stirring until moistened.
Step 4
Spoon batter evenly into prepared muffin cups; sprinkle evenly with reserved chocolate chips.
Step 5
Bake until golden brown on top and toothpick inserted into center of muffin comes out clean, 15–17 minutes. Let cool in pan on wire rack 5 minutes; run knife around inside of cups to loosen muffins from pan. Remove from pan and cool completely on rack. Store in airtight container at room temperature up to 2 days or freeze up to 3 months.
Step 6
Serving size: 1 muffin
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