BANANA OAT GREEK YOGURT MUFFINS #desserts #cakes #easy #muffins #banana

Made with no flour or oil, these Banana Oat Greek Yogurt Muffins make for a delectably sound breakfast or bite!

I used to be a careful organizer. Records. Timetables. Spreadsheets. Stream graphs… all the way. Arranging was my familiar object and helped prevent the control crack in me from causing an over the top whine. In any case, regardless of how cautiously I arranged things out, on numerous occasions I understood that life takes one take a gander at your painstakingly made arrangements and essentially giggles in your face. Things have a method for happening whether you need them to or not.

A valid example… I was wanting to visit Jo this previous end of the week to root for her while she ran the Banff long distance race — that was the arrangement. Obviously, I wasn't in Banff this previous end of the week. The how or for what reason isn't too significant or intriguing (*cough*rescheduled.appointments*cough*) — what is important is that it's great to make sure to be adaptable and figure out how to benefit as much as possible from things regardless of whether they don't go your direction… which is the reason I utilized the additional time at home to make biscuits…

INGREDIENTS

• 1 cup (225 g) plain Greek yogurt
• 2 medium ripe bananas (200 g or 1 cup mashed)
• 2 large eggs
• 2 cups (160 g) rolled oats (old fashioned or quick)
• 1/4 cup (50 g) brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup (85 g) chocolate chips, mini or regular

INSTRUCTIONS

1. Preheat oven to 400F (204C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners**. Set aside.
2. Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
3. Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.
4. 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.

Source : bit.ly/36TSIVi