"These were good! It tastes a lot like bananas and I barely tasted the oatmeal. The banana and chocolate chips mixed together were really good. If I could, I would eat them everyday."
Final verdict: All three kids loved these, and are already asking if they can have one with their dinner. I'd say that's a win! Plus, I like that they are a healthier, protein packed breakfast that they can enjoy before school!!
Since there is no oil in this recipe they are SO hard to get out of the paper liner. Even with spraying each liner with non-stick spray, some of the muffin stuck to the bottom and sides. It wasn't too bad, but just be prepared if you are making these to take to an event or serve to guest. The kids though, didn't mind a bit!
1 cup plain Greek yogurt
2 ripe bananas
2 eggs
2 cups rolled oats (old fashioned or quick)
¼ cup brown sugar
1½ tsp. baking powder
½ tsp. baking soda
½ cup chocolate chips, mini or regular
2 ripe bananas
2 eggs
2 cups rolled oats (old fashioned or quick)
¼ cup brown sugar
1½ tsp. baking powder
½ tsp. baking soda
½ cup chocolate chips, mini or regular
Preheat oven to 400F and prepare a muffin pan
by spraying cavities with cooking spray or lining them with paper liners (spray the liners with spray as well). Set
aside.
Add all ingredients except for chocolate
chips to a blender or food processor and process on high until oats are broken
down and batter is smooth and creamy. Stir in chocolate chips by hand.
Pour batter into prepared muffin pan, filling
each cavity until it is about ¾ full. Optional: sprinkle a few chocolate chips
over the top of each muffin.
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.
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