Description
Delightful and wholesome Greek yogurt chocolate chip oatmeal muffins, perfect for breakfast or as a snack.
Ingredients
- 1 cup Greek yogurt
- 2 medium ripe bananas (about 1 cup of mashed bananas)
- 2 large eggs
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free rolled oats
- 3/4 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees F and line a muffin tray with liners, ensuring to grease them well.
- Mix together the Greek yogurt, mashed bananas, eggs, maple syrup, and vanilla extract until well combined.
- Incorporate the gluten-free rolled oats, almond flour, baking powder, baking soda, and cinnamon, mixing until blended smoothly.
- Fold in the chocolate chips gently, ensuring even distribution throughout the batter.
- Scoop the batter into the muffin tray, filling each liner to just the top.
- Bake in the preheated oven for 20 to 22 minutes or until the muffins are golden and fully cooked.
- Allow the muffins to cool before removing them from the tray.
Notes
For maximum sweetness, ensure your bananas are ripe. Serve warm with a smear of nut butter or store in an airtight container.
