You guys. These muffins are seriously good. If you’re looking for a treat food that doesn’t have any weird ingredients but also isn’t terrible for you, this is a great option! I made this last night for our church group and they are so good! I had to share right away. I didn’t even take a picture!
I kind of accidentally messed up the recipe, but it ended up being really great. The original calls for plain Greek yogurt, but smart self got vanilla Greek yogurt, thinking the vanilla flavor would add some yumminess. I didn’t even think about the fact that the vanilla flavor comes with a bunch of added sugar! Oops. To balance it out, I just didn’t add the brown sugar the recipe calls for. To make this an even cleaner treat, you should use the plain yogurt and brown sugar–it’s less processed that way. According to the mighty mind of Google, there are actually fewer grams of sugar in the vanilla yogurt I used, so if you would rather just have less sugar, that is an option.
At first I thought that half a cup of chocolate chips wouldn’t be enough for a whole batch, but they distributed pretty evenly throughout the muffins, and the melting chocolate chips makes me feel like it’s more chocolate than it actually is. I used dark chocolate because I just prefer it (and it’s a little better for you!), but you could use any type of chocolate you wanted.
Banana Oat Chocolate Chip Muffins (slightly adapted from Running with Spoons)
2 medium bananas, ripe and mashed
2 cups oats (quick cook or old fashioned)
1 cup vanilla greek yogurt
1/2 tsp cinnamon
2 large eggs
1.5 tsp baking powder
1/2 tsp baking soda
1/2 cup dark chocolate chips
Preheat oven to 400 F. Line a muffin tin with paper liners and spray with coconut oil spray to prevent sticking.
Add all ingredients except for chocolate chips in a blender or food processor. Mix on high until the oats are chopped up and all ingredients are incorporated, making a smooth batter. You may have to scrape the sides of the processor to make sure all the oats get broken down.
Remove the blade from the processor/blender and carefully stir in chocolate chips.
Using a 1/3 cup measuring cup, evenly distribute batter in lined muffin tin, filling them up about 3/4 of the way.
Bake for 15 minutes, or until a toothpick comes out clean and muffins are cooked through. Turn muffin tins halfway through baking.
Yields about 15 muffins.