So these muffins… let’s talk details…
These muffins aren’t your average muffins… mostly because they’re made without flour or oil. Instead, they have oats to give them shape, and yogurt to keep them moist. This results in a muffin that’s a little on the denser side, yet is still incredibly soft. Also… there’s chocolate… a healthy amount of it. This is necessary to balance out the fact that the actual muffin itself is incredibly healthy — like “healthy enough to eat for breakfast” healthy.
I suppose you could go ahead and replace the chocolate with something like blueberries or walnuts, but this girl needs her cocoa fix or things start to get ugly. Either way, these guys are keepers…
1 cup plain Greek yogurt
2 ripe bananas
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.
With Love From the Trench Kitchen,