After a long week, nothing seems more rewarding than a warm, delectable treat. Unfortunately, the Fudgy Peanut Butter Banana Bread Bites from earlier this week have magically disappeared aka they were demolished. I sat in my apartment lat night and my sweet tooth started to kick in. At 11pm, what was I going to do?
Just like before, one lonely banana sat in the fruit bowl. Banana, that could create something healthy, right? That was a start! I rummaged through my pantry and found quick oats, chocolate chips and about 1/4 cup of plain Greek yogurt left in the fridge. Aha — that’s when it hit me: Chocolate Chip Banana Oat Muffins! Seriously, I think I just created a very hot commodity in this household. Not overly sweet with just the right amount of chocolate morsels to give you a quick fix.
Get baking now — you’ll thank me later 🙂
Here is what you’ll need:
- ½ cup flour
- 1/3 cup quick oats
- ¼ tsp baking powder
- ¼ tsp baking soda
- Dash of salt
- 1 ripe banana, mashed
- ¼ cup plain Greek yogurt
- 2 tsp vanilla
- 1/3 cup unsweetened almond milk
- 1/3 cup dark chocolate morsels
Preheat the oven to 350 degrees & grease a 12-mini muffin pan — this recipe will make 12 minis and 2 regular sized muffins. Every 2 minis = 1 regular, so do whatever your preference. I personally love the minis because they’re a great grab-n-go snack, portioned!
In a medium bowl, mix together flour, oats, baking powder, baking soda and salt. In a small bowl, mix together banana, Greek yogurt, vanilla and almond milk.
Fold the wet ingredients into the dry, just until combined. Add in the dark chocolate morsels. Combine.
Fill each mini muffin cup with the batter – I had just enough to fill two regular sized muffin cups too! Bake in the oven for 17 minutes (20 minutes for the regular sized muffins, if you have those).
Allow the muffins to cool before serving. Enjoy!