These muffins are, without a doubt, the most popular recipe on my blog, and I had to include them in this book because they are a healthy and delicious breakfast (or snack) that everyone needs in their life. The yogurt and bananas remove the need for any added oil or fat. The chocolate chips satisfy cravings and make you feel like you’re still indulging in a nice little treat. If you want to make them even healthier or add a little bit of variety, you can replace the chocolate chips with berries or dried fruit.
- Yield: 12 MUFFINS
- 1 cup (227 g) plain Greek yogurt
- 2 medium-sized ripe bananas, mashed (about 1 cup [200 g])
- 2 large eggs
- 2 cups (161 g) rolled oats (quick or old-fashioned)
- ¼ cup (50 g) coconut palm sugar
- 2 tsp (10 ml) vanilla extract
- 1½ tsp (6 g) baking powder
- ½ tsp baking soda
- ½ cup (90 g) semisweet chocolate chips
- Preheat your oven to 400°F (205°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add all of the ingredients except for the chocolate chips to a high-speed blender, and process on high until the oats have fully broken down and the batter is smooth and creamy, about 30–40 seconds. Periodically stop and scrape down the sides of your blender, if necessary. Finally, stir in the chocolate chips by hand.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full.
- Sprinkle the tops with additional chocolate chips, if desired.
- Bake for 15–18 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.