- 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.
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