Cook Time : 20 min
Yield : 12 muffins
Freezer-friendly : Yes
Ingredients:
1 1/2 cup organic rolled oats
1/8 cup cocoa powder
1/4 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2 large eggs
4 small ripe bananas
1 cup plain greek yogurt
1/2 cup mini chocolate chips
Little olive oil for greasing
Steps:
1) In a bowl, mix all ingredients except chocolate chips and oil. This is a great activity for my kid where she will help to put the ingredients into the mixing bowl and mix with a spatula. Alternatively, you can put all ingredients into blender directly.
2) Put the mixture into blender and blend for about 3 minutes, scrapping down the sides of the blender, until the mixture is smooth. Do not worry about the dry look of the mixture as it will become a cake batter consistency once blended.
3) Pre-heat oven at 200 degree celcius.
4) Mix chocolate chip into the batter using spatula. Arrange cupcake liner on the muffin pan, grease the liner before pouring the batter until 3/4 full.
5) Bake for 20 minutes or until inserted toothpicks come out clean.
6) Serve warm. I love to serve with my homemade 3 ingredient green tea ice cream.
Original Recipe : www.runningwithspoons.com/2015/05/08/double-chocolate-greek-yogurt-muffins/
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