Banana Oat Greek Yogurt Muffins

Name: Banana Oat Greek Yogurt Muffins
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup (225 g) plain Greek yogurt; 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; 1/2 tsp baking soda; 1/2 cup (85 g) chocolate chips, mini or regular

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 12

Author : Amanda @ Running with Spoons

banana muffins flourless muffins gluten free muffins

Ingredients

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1 cup (225 g) plain Greek yogurt2 medium ripe bananas (200 g or 1 cup mashed)2 large eggs2 cups (160 g) rolled oats (old fashioned or quick)1/4 cup (50 g) brown sugar1 1/2 tsp baking powder1/2 tsp baking soda1/2 cup (85 g) chocolate chips, mini or regular

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Instructions

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Step 1

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.

Step 2

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.

Step 3

Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.

Step 4

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.