- 2 large eggs
- 1/2 cup (115 g) plain 2% Greek yogurt*
- 2 medium-size, ripe bananas, mashed (200 g or 1 cup)
- 1/2 cup (100 g) coconut palm sugar**
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup (60 g) quick oats
- 1 cup + 2 Tbsp (135 g) whole wheat pastry flour***
- 1/2 cup (80 g) chocolate chips
- Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
- In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, sugar, vanilla, baking powder, baking soda, and oats, mixing until smooth.
- Spoon in the flour and gently stir it in until just combined. Fold in the chocolate chips, reserving some to sprinkle on top.
- Divide the batter evenly among the 12 muffin cups, filling almost to the top. Sprinkle on more chocolate chips, if desired.
- Bake for 20 – 22 minutes, or until the tops of the muffins begin to turn golden and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
* Regular yogurt works fine too, just try to avoid adding too much of the liquid that settles on top. ** You can also use brown sugar. *** You can also use all-purpose flour or a mix of AP and whole wheat. I would probably go 1/2 cup + 1 Tbsp AP and 1/2 cup +1 Tbsp whole wheat.
Keywords: banana, breakfast, chocolate chip, easy, healthy, muffins, oatmeal, one bowl, recipe, snack