Banana Oat Greek Yogurt Muffins
Makes: 12 muffins
1 cup Stonyfield® Organic 0% Fat Plain Greek Yogurt
2 medium ripe bananas (or 1 cup mashed)
2 large eggs
2 cups rolled oats (old-fashioned or quick)
1/4 cup maple syrup
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. McCormick® Ground Cinnamon
1/2 cup dark chocolate chips
1. Preheat oven to 400°F and prepare a muffin pan by spraying with cooking spray or
lining with paper liners (spray liners to prevent sticking).
2. Add all the ingredients except for the chocolate chips to a blender or food processor and
process on high until the oats are broken down and the batter is smooth and creamy.
Stir in chocolate chips by hand.
3. Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full.
Optional: sprinkle a few chocolate chips over the top of each muffin.
4. Bake for 15 to 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.
Amount per serving: Calories 111; Total Fat 2 g; Protein 5 g; Added Sugar 4 g; Fiber 2 g
Recipe adapted from Amanda @ Running With Spoons