#2,674: Banana Oatmeal Chocolate Chip Blender Muffins

Anything that requires me to throw (almost) everything into a blender to make it is my kind of recipe!  I love easy and I love shortcuts!  This recipe was super simple and my kids loved these muffins.  EXCEPT I can't get them to come out of the paper liners so you'll have to grease your muffin tins and not use paper liners instead!  Lesson learned!  I should have known...there's not enough fat in these to get them to not stick to the liners.  You could totally customize these to whatever ingredients you love and have on hand.  Peanut butter and any sort of nut would be great in these too! 

2 cups oats (quick cooking or old fashioned)

2 large very ripe bananas

2 large eggs

1 cup plain Greek yogurt

2 to 3 tablespoons honey

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)

Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin.

Place the all ingredients but the mix-ins in a blender: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. 

By hand, stir in the mix-ins. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts if desired. 

Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. 

Note: These will deflate when cooled, but still taste delicious.