Banana Oat Greek Yogurt Muffins (2 flavors)
This was a great breakfast option for the kiddos. Less sweet for adults if that is what your taste buds are used to! It was a pretty even toss-up between which ones the kids enjoyed more- Blueberry or with Lily’s chocolate chips.
Ingredients:
1 cup plain Greek yogurt
2 medium ripe bananas
2 large eggs
2 cups rolled oats
1/4 cup Swerve brown sugar (or your preference)
1 1/2 tsp baking powder
1/2 tsp baking soda
Flavor one: 1/2-3/4 cup Lily’s chocolate chips
Flavor two: 3/4-1 cup fresh blueberries
Instructions:
Preheat the oven to 400°F and prepare a muffin pan by using silicone liners or spraying it with cooking spray. Set aside.
Add all the ingredients except for the chocolate chips or blueberries to a blender or food processor and process on high until the oats are broken down and the batter is smooth and creamy.
Stir in chocolate chips or blueberries by hand. Pour batter into prepared muffin pan, filling each spot until it is about 3/4 full. Note: for the blueberry flavor, the middle might seem less cooked due to the juiciness of the blueberries. I tried both flavors right after they were finished cooling, and the chocolate was good to go, but the blueberry was best after sitting in the fridge overnight. This helped the center settle some more. Both are ready to go the next morning!
Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. *Again, noting the slight difference for blueberry as in step #3.
Allow the muffins to cool in the pan for about 10 minutes before removing them. Store in an air-tight container in the fridge.
