Ingredients
Scale
- 2 cups Old-fashioned rolled oats (can be blended into oat flour if preferred)
- 3 large overripe bananas, mashed
- 2 large eggs
- 1/3 cup pure maple syrup or honey
- 1/2 cup plain Greek yogurt (adds moisture and protein)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (plus extra for topping)
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin with non-stick cooking spray or line it with paper liners. If you are using whole oats but prefer a smoother texture, pulse the oats in a blender for 30 seconds until they reach a coarse flour consistency.
- In a large mixing bowl, glass the three bananas until they are mostly smooth with only small chunks remaining. Whisk in the eggs, Greek yogurt, maple syrup, and vanilla extract until the mixture is well combined and creamy.
- Add the oats (or oat flour), baking powder, baking soda, salt, and cinnamon directly into the wet mixture. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense. Fold in the dark chocolate chips evenly throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters of the way full. Sprinkle a few extra chocolate chips on top of each muffin for a bakery-style look. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 30 minutes