Banana Oatmeal Chocolate Chip Muffinzz

These turned out gooood. I copied a “healthy” version here. But I had to make a few minor adjustments due to working with what I already had! They were moist and real tasty and I think still pretty healthy considering no flour, real eggs or sugar was used. Annnd I added a litttttle bit of peanut butter. Couldn’t resist!


  • 2 ripe bananas
  • 2.5 cups old fashion oats
  • 1 cup plain low fat greek yogurt (I used buttermilk cause I didn’t have yogurt!)
  • 2 eggs (I used my handy dandy better’n eggs)
  • 1/2 cup honey
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 cup chocolate chips

Step One:

Preheat your oven to 400 degrees and spray your muffin tin with non-sticking cooking spray or line them. Place your oats in the food processor and pulse a few times to grind them up for about 10 seconds. (If you don’t have processor then you could probably leave them whole and it won’t make too much difference)


Step Two:

Add your remaining ingredients (2 eggs or egg substitute, 1 cup plain greek yogurt OR milk OR buttermilk, 1/2 cup of honey, 2 tsp baking powder, 1 tsp baking soda, 1 tsp vanilla and 2 ripe bananas chopped up). Don’t add chocolate chips until after this blending step.


Step Three:

Pour your batter into a bowl and fold in your chocolate chips. Then pour your batter into your muffin tin. Should make between 12-18 muffins if you fill each one 3/4 of the way full.


Step Four:

Put in oven and bake for about 15-18 minutes. Orig recipe said 18-20 and I did 18 and they came out pretty golden brown so if I did it again I’d do a little less time. But none the less…..yummmmm. Just the right amount of moistness and subtle sweetness. I’ll def make again.




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