Banana Oat Greek Yogurt Muffins

I decided since my last post was a very sweet but not so healthy but incredibly delicious breakfast/snack recipe I should probably post a healthier breakfast/snack option for you healthy-conscious people.  Now these muffins aren't your normal muffins.  They are a little more on the dense side because they don't have flour or oil, but the ground up oats and greek yogurt still keep them soft and moist.  The chocolate chips kind of help balance out all the healthiness, but I'm sure you could substitute the chocolate for nuts or dried fruit if you'd prefer.  I prefer the chips because well, I need my daily chocolate fix, and combined with the other "good for you" ingredients I don't feel guilty about eating the chocolate chips!  And for a healthy muffin - these ones are some of the best I've come across so far.  (I just ate two while typing this up.)

Banana Oat Greek Yogurt Muffins
Yield: 12 muffins

Ingredients
1 cup plain Greek yogurt
2 medium ripe bananas, mashed
2 large eggs
2 cups rolled oats (quick or old fashioned)
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup chocolate chips, regular or mini

Directions
Preheat the oven to 400 degrees F.  Spray a muffin tin with non-stick cooking spray or line with paper liners and spray the liners with non-stick cooking spray.  (The lack of oil in this recipe might make the muffins stick to the liners.)  Set pan aside.

Add all the ingredients, except the chocolate chips, to a food processor or blender and process on high until the oats are broken down and the batter is smooth and creamy.  Stir in the chocolate chips.

Pour batter into prepared muffin pan, filling each cup 3/4 full.  You can sprinkle a few chocolate chips on top if you'd like.  If you do, press them lightly into the batter so they don't fall off when you take the muffins out of the oven.

Bake for 15-20 minutes, until the tops are set and a toothpick inserted into the middle comes out clean.  Allow to cool in pan for 10 minutes before removing.  Store in an air-tight container for up to a week.

Recipe Source: runningwithspoons.com