Banana Oat Greek Yogurt Muffins

Vivian loves muffins, as do I!  I was going to make some blueberry muffins, but remembered pinning a flourless and no sugar recipe.  I wanted to go a little healthy since we've been eating lots of sweets lately.

This recipe was super easy to make!

Banana Oat Greek Yogurt Muffins
(Makes 12 muffins)

Ingredients
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

Instructions

Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners**. 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. I used my Beaba Babycook to blend everything together.  I first blended the oats first, then add each ingredient one-by-one blending.  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.

Notes

** If using paper liners, you'll want to spray them with cooking spray as well, since the lack of oil in these muffins could make them stick to the liners after baking.