Banana Oat and Greek Yogurt Muffins |
Cuisine: Breakfast
Author: The Crafting Chicks
- 1 cup plain Greek yogurt
- 2 medium ripe bananas
- 2 large eggs
- 2 cups rolled oats (old fashioned or quick)
- 1 tsp vanilla
- ¼ cup brown sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ cup chocolate chips
- Preheat oven to 400F. Place muffin liners in muffin pan and spray with cooking spray. Remember there isn't any oil so you'll need to spray so they don't stick.
- Add all the ingredients, except for the chocolate chips, into a blender or food processor and mix on high until the batter is smooth and creamy.
- Pour batter into prepared muffin pan, filling each about ¾ full. Sprinkle a few chocolate chips over the top of each muffin. You can also mix them in prior to this, but I like to sprinkle so I can control how many are in each muffin.
- Bake for 15-20 minutes, until the tops of your muffins are set. Allow muffins to cool in pan for about 10 minutes before removing. Store in an air-tight container for up to a week.
Recipe by The Crafting Chicks at https://thecraftingchicks.com/banana-oat-greek-yogurt-muffins/
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