Not as “textured” as the other banana muffin recipe, yet still nutritious.
- 1 cup unbleached white flour (or very finely ground whole wheat)
- ¼ cup packed brown sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup rolled oats
- 2 eggs
- 2 tablespoons vegetable oil or melted butter
- 1 cup mashed banana (about 2 – 3 bananas)
- ½ cup plain nonfat yogurt
- 1/3 cup mini chocolate chips
Preheat the oven to 400F.
Prepare a muffin tin with paper liners, or grease with oil or butter.
In a large bowl, whisk together flour, brown sugar, baking soda, and baking powder. Whirl the oats in a blender or food processor until they reach the consistency of cornmeal. Whisk oats into the dry ingredients.
In another large bowl, thoroughly mix together the eggs, bananas, oil, and yogurt.
Gently fold the wet ingredients into the dry ingredients, along with the chocolate chips. Do not over mix!
Spoon the batter into the muffin tin, and bake for 20 to 25 minutes, until a toothpick inserted into the centre of a muffin comes out clean and dry.
Cool in the tin for minutes, then finish cooling on a rack.
Makes 11 to 12 regular sized muffins.