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
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