A lot of my Pinterest recipe adventures end in failure, but this one is a keeper. I’ve already made it twice this week – once as muffins, and a second time as a quick bread. (One of our muffin tins is impossible to clean, so this choice was mostly made out of the desire to not have to scrub that pan again.)
Flour free, oil free – I usually have oats and yogurt in the morning, so this is an even tastier way to eat them. The chocolate chips probably negate a lot of that healthfulness, but…worth it.
The recipe, as posted at Running with Spoons:
- 1 cup plain Greek yogurt
- 2 ripe bananas
- 2 eggs
- 2 cups rolled oats (old fashioned or quick)
- ¼ cup brown sugar
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ cup chocolate chips, mini or regular
- Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners**. Set aside.
- Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Optional: sprinkle a few chocolate chips over the top of each muffin.
- Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.