Banana Oat Chocolate Chip Muffins

Notes: no flour, no oil. Can be Kosher for Passover if cooked in under 18 minutes. Serves 12. Original from https://www.runningwithspoons.com/banana-oat-greek-yogurt-muffins/.

Prep Time: 5 mins. Cook Time: 15 mins. Yield: 12 regular muffins or 24 mini-muffins. Calories Per Serving: 143. Total Fat 3.6g 5%. Saturated Fat 2.1g 11%. Cholesterol 31.9mg 3%. Sodium 73.1mg 8%. Total Carbohydrate 22.1g 8%. Dietary Fiber 2.4g 8%. Sugars 10.4g 11%. Protein 5.4g.

DRY INGREDIENTS

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 tsp salt

WET INGREDIENTS

1 cup (225 g) plain Greek yogurt

2 medium or 3 small ripe bananas (200 g or 1 cup mashed)

2 large eggs (room temperature)

1 tsp vanilla

ADD: 2/3 cup mini semi-sweet chocolate morsels

INSTRUCTIONS

1. Preheat oven to 400F and prepare a 12-cup regular muffin pan (or 24-cup mini muffin pan) by spraying the cavities with cooking spray or lining them with paper liners**. Set aside.

2. Combine all the DRY ingredients in a blender or food processor and process on high until the oats are broken down and everything is evenly combined.

3. Add all of the wet ingredients and process on high until the batter is smooth and creamy and everything is evenly combined, scraping down the sides and bottom as needed.

4. Stir in chocolate chips by hand.

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

6. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean.

7. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week, or freeze.

** If using paper liners, you’ll want to spray them with cooking spray as well, since the lack of oil in these muffins could make them stick to the liners after baking.