Ingredients
Scale
- 2 ripe bananas, mashed
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, combine the mashed bananas, Greek yogurt, honey or maple syrup, egg, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the oat flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- You can make your own oat flour by blending rolled oats in a blender until fine.
- Swap chocolate chips for blueberries, raisins, or chopped walnuts if you prefer.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- These muffins freeze well. Wrap them individually and freeze for up to 2 months.
- For a dairy-free version, use a plant-based yogurt alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 10g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 18mg