Ingredients

The following ingredients have 12 Servings
  • 1 cup (225 g) plain or vanilla Greek yogurt
  • 2 medium-size ripe bananas (200 g or 1 cup mashed)
  • 2 large eggs
  • 1 1/2 cups (120 g) rolled oats*
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1/4 cup (50 g) brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (85 g) mini chocolate chips

Instruction

  • Preheat oven to 400F (205C) and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners**. Set aside.
  • Add all ingredients except for chocolate chips to a blender or food processor and process on high until 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 ¾ full. Optional: sprinkle a few chocolate chips over the top of each muffin.
  • 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.