It’s been awhile since I made a batch of muffins with a new recipe. I’ve been sticking with my usual banana muffin recipe, but my kids asked me for chocolate ones. I looked through all the recipes that I had pinned and found one that used Greek yogurt. Which was perfect, since I had a container that needed to be used as we’re trying to do better and reduce food waste in our house.
My kids really enjoyed these muffins – there were gone in no time. They really enjoyed the chocolate banana flavor and I liked they were a healthy after-school snack.
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup cocoa powder
1 cup rolled oats
1 cup ripe mashed banana
6-oz container plain Greek yogurt (I used a vanilla honey version)
1/2 cup packed brown sugar
1/4 cup coconut oil, melted
1/3 cup chocolate chips or chocolate chunks
Preheat your even to 400 degrees. Line a muffin pan with paper liners and set aside. In a medium bowl, combine the flour, baking soda, baking powder, salt and cocoa powder.
In a large bowl, whisk the egg. Stir in the oats, banana, yogurt, brown sugar and coconut oil. Mix well. Gently fold in the dry mixture and stir until just combined. Add in the Chocolate chips and mix.
Divide the batter between the 12 baking cups. Bake for 18 to 20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Allow to cool slightly before enjoying. They’re great at room temperature or slightly warm.
Source: Hello Veggie