Yield: 12 standard muffins
Laurie M
2 1/4 c. oats (whole rolled)
2 ripe bananas, lightly mashed (about 1 cup)
1/2 c. plain greek yogurt (or plain yogurt)
2 large eggs
1 tsp vanilla extract
1/3 c. sugar or 1/4 - 1/3 c. honey
1 1/2 tsp. baking powder
1/2 c. plain greek yogurt (or plain yogurt)
2 large eggs
1 tsp vanilla extract
1/3 c. sugar or 1/4 - 1/3 c. honey
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. salt
about 1/2 cup chocolate chips, roughly chopped
*(I do half semisweet half milk choc)
Preheat oven to 350. Spray muffin tin(s) or spray paper liners.
Blend oats in a blender until some looks like oat flour and some is still chunky. Add all ingredients EXCEPT chocolate chips to the blender. Process until well-blended.
Stir chopped chocolate chips into batter. Pour batter into tins and sprinkle a few chocolate chunks on top. Bake until muffins are springy to the touch and baked through, don't over bake!
*(I do half semisweet half milk choc)
Preheat oven to 350. Spray muffin tin(s) or spray paper liners.
Blend oats in a blender until some looks like oat flour and some is still chunky. Add all ingredients EXCEPT chocolate chips to the blender. Process until well-blended.
Stir chopped chocolate chips into batter. Pour batter into tins and sprinkle a few chocolate chunks on top. Bake until muffins are springy to the touch and baked through, don't over bake!
Regular muffins: 15-17 mins
Mini muffins: 9-11 mins
**I usually double this recipe and it still fits in my 2 liter blender. Then I make the doubled recipe twice and freeze them!
**I usually double this recipe and it still fits in my 2 liter blender. Then I make the doubled recipe twice and freeze them!
