Banana Oatmeal Chocolate Chip Muffins
Banana, oats, and chocolate chips combine with Greek yogurt to make these deliciously sweet, super moist Banana Oatmeal Chocolate Chip Muffins.
Servings: 12 muffins
- 2 eggs
- 3/4 cup white sugar
- 1/2 cup vegetable oil
- 1 cup mashed overripe banana (about 2 bananas)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup old-fashioned oats not quick cooking
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup non-fat plain Greek yogurt can substitute light sour cream
- 1 cup semi-sweet chocolate chips
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with non-stick cooking spray.
In large bowl beat eggs with an electric hand mixer. Add sugar and beat for a minute or two until completely combined. Pour in the oil, with beaters running, and then add mashed bananas and vanilla. In a separate bowl, stir together flour, oats, salt and baking soda.
Using a wooden spoon, mix flour mixture into wet mixture, a little at a time, alternating with the Greek yogurt. Fold in chocolate chips until well incorporated throughout batter.
Divide the batter between the prepared muffin cups.
Bake in preheated oven for 18 to 20 minutes, or until golden brown. Remove from oven and allow muffins to cool for about 10 or 15 minutes and then carefully remove from tin to cool completely. Store leftovers in an airtight container.
Serving: 1muffin | Calories: 322kcal | Carbohydrates: 40g | Protein: 6g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 29mg | Sodium: 161mg | Potassium: 218mg | Fiber: 2g | Sugar: 21g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg