Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups rolled oats*
  • 1 teaspoon ground cinnamon
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup Greek yogurt
  • 1/3 cup maple syrup or honey
  • 1 teaspoons vanilla extract
  • 2 medium-size ripe bananas, (mashed (about 1 cup))
  • 1 1/4 cup lightly packed shredded zucchini, see note below for removing some of the liquid**
  • 1/2 cup chocolate chips + 2 tablespoons for topping***

Instruction

  • Preheat oven to 350ºF and prepare a muffin pan by lining the cavities with parchment paper liners or spray cavities with nonstick cooking spray. Set aside.
  • Add all dry ingredients (oats, cinnamon, baking powder, baking soda and salt) to a blender or food processor, and blend until the oats become flour-like.
  • Add egg, Greek yogurt and maple syrup (or honey) and blend until the mixture is well combined and smooth. You may need to stop the blender to scrape down the sides and then continue.
  • Pour the batter into a large mixing bowl and stir in the mashed bananas, shredded zucchini and chocolate chips.
  • Fill up 9 muffin cavities evenly and add the additional 2 tablespoons of chocolate chips to the tops of the muffins. Bake for about 20 minutes. Remove and allow the muffins to cool. Muffins are best eaten in 1-2 days. Store muffins in the fridge. To enjoy warm, microwave for about 10 seconds.