I'm a huge fan of make ahead recipes and breakfast on the go! I have to share this easy banana muffin recipe made with oats and Greek yogurt from runningwithspoons. I keep these in the refrigerator for the 24 hours it takes the Powells to eat the whole dozen ;) Perfect chance to use those last 2 bananas with spots!
Tip: Spray the muffin pan AND cupcake liners to avoid sticking.
Ingredients:
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
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
1. PREHEAT oven to 400°. Spray muffin pan and cupcake liners with nonstick cooking spray. I use olive oil spray.
2. BLEND all ingredients (except chocolate chips) in a blender. Ninja works great for this step! Stir in chocolate chips to mixture. Pour into pan and sprinkle a few chocolate chips on top.
3. BAKE for 15 minutes or until tops are golden. Let them sit for several minutes in the pan to set & then remove and allow muffins to cool on a rack.
SO YUMMY!
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