Name: Mini Banana Oat Greek Yogurt Muffins
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 medium-size ripe bananas (200 g or 1 cup); 1 cup (225 g) plain Greek yogurt; 2 large eggs; 2 cups (160 g) rolled oats (GF if needed); 2 – 3 tbsp (40 -60 g) honey; 1 tsp vanilla extract; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 cup (85 g) mini chocolate chips

Ingredients

Scale

2 medium-size ripe bananas (200 g or 1 cup)
1 cup (225 g) plain Greek yogurt
2 large eggs
2 cups (160 g) rolled oats (GF if needed)
2 – 3 tbsp (40 –60 g) honey
1 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup (85 g) mini chocolate chips

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Instructions

Preheat your oven to 375°F (190°C) and prepare a mini muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
Add all the ingredients except for the chocolate chips to a high speed blender or food processor and process on high until the oats have fully broken down and the batter is smooth and creamy, about 2 minutes. Stir in the chocolate chips by hand, reserving a few tablespoons to sprinkle on top.
Pour the batter into the prepared muffin cavities, filling each one until it is about 3/4 full. Sprinkle the remaining chocolate chips on top.
Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for ~10 minutes before removing. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.

Prep Time: 5 mins
Cook Time: 10 mins

Keywords: banana muffins, breakfast, flourless muffins, gluten-free muffins, Greek yogurt muffins, healthy banana muffins, healthy muffins, mini muffins, oatmeal muffins, recipe, snack