Banana Oat Greek Yogurt Muffins (2 flavors)

These banana oat muffins use Greek yogurt for a soft breakfast batter that you can split into blueberry and chocolate chip flavors. They are handy for breakfast prep and little hands.

A QUICK NOTE

These are less sweet than a typical muffin, which makes them a great breakfast option for the kids. Mine were evenly split between the blueberry and Lily’s chocolate chip versions.

INGREDIENTS

• 1 cup plain Greek yogurt

• 2 medium ripe bananas

• 2 large eggs

• 2 cups rolled oats

• ¼ cup Swerve brown sugar, or sweetener of choice

• 1½ tsp baking powder

• ½ tsp baking soda

• For the chocolate chip flavor: ½–¾ cup Lily’s chocolate chips

• For the blueberry flavor: ¾–1 cup fresh blueberries

DIRECTIONS

1. Preheat the oven to 400°F. Line a muffin pan with silicone liners or coat it with cooking spray.

2. Add all the ingredients except the chocolate chips and blueberries to a blender or food processor. Blend until the oats are broken down and the batter is smooth.

3. Divide the batter evenly between two bowls. Stir the chocolate chips into one bowl and the blueberries into the other. Fill each prepared muffin cup about ¾ full.

4. Bake for 15–20 minutes, until the tops are set and a toothpick inserted in the center comes out clean. Blueberry muffins may seem softer in the middle because of the fruit; mine set up best after a night in the refrigerator.

5. Cool the muffins in the pan for about 10 minutes, then transfer them to an airtight container and refrigerate.