Banana Oat Chocolate Chip Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2.0 large Egg, fresh, whole, raw2.0 medium (7" to 7-7/8" long) Banana, fresh1.5 tsp Baking Powder0.5 tsp Baking Soda2.0 cup Quaker Oats Old-Fashioned Rolled Oats5.0 tbsp Chocolate chips, Hershey's milk chocolate1.0 cup Non-fat Greek yogurt Plain-Great Value
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. 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.
Serving Size: makes 14 muffins
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. 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.
Serving Size: makes 14 muffins
Nutritional Info Amount Per Serving
- Calories: 119.0
- Total Fat: 3.7 g
- Cholesterol: 33.9 mg
- Sodium: 139.2 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 1.8 g
- Protein: 5.3 g
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