- 2 large eggs
- 1/2 cup (115 g) plain 2% Greek yogurt
- 2 medium-size, ripe bananas, mashed (200 g or 1 cup)
- 6 Tbsp (90 ml) maple syrup
- 2 tsp vanilla extract
- 3/4 cup (60 g) quick oats
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 cup (150 g) white whole wheat flour*
- 1 cup (140 g) blueberries, fresh or frozen**
- 1/2 cup (80 g) dark chocolate chunks or chips
- Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by lining the cavities with parchment liners or spraying them with cooking spray. Set aside.
- In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, maple syrup, and vanilla, mixing until smooth.
- Stir in the oats, cinnamon, baking powder, and baking soda, mixing until well combined before gently mixing in the flour. Finally, fold in the blueberries and chocolate chunks, reserving some to sprinkle on top.
- Divide the batter evenly among the 12 muffin cups, filling almost to the top. and sprinkle with remaining chocolate chunks and/or blueberries.
- Bake for 21-23 minutes, or until the tops of the muffins begin to turn golden brown and 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.
* You could also make this with all purpose flour or use a mix of 1/2 cup (60 g) whole wheat and 1/2 cup (60 g) all purpose. ** If using frozen berries, toss them in 1 Tbsp (7.5 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins.
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