No-Fuss Holiday Breakfasts: Banana Oat Greek Yogurt Muffins
Just days before Christmas, we greet you with the final of three no-fuss holiday breakfast recipes: Banana Oat Greek Yogurt Muffins. If you haven't already, you'll also want to check out Simply Amanda's recipes for Pull Apart Rolls and Crockpot Steel Cut Pumpkin Oatmeal. We know the big holiday meal takes center stage but guests and family still need to be fed breakfast. By prepping these dishes the night before, the morning can be spent with family and getting ready for the main meal.
Banana Oat Greek Yogurt Muffins
Adapted from www.RunningwithSpoons.com
These nutritious and delicious muffins are perfect for an on the go breakfast or a quick snack. The combination of the bananas and yogurt results in a tender muffin and the chocolate chips add just the right amount of sweetness.
- 6 oz plain Greek yogurt
- 3 ripe bananas
- 2 eggs
- 2 cups rolled oats (old fashioned or quick)
- ¼ cup brown sugar or coconut sugar
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ cup chocolate chips, mini or regular
Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners sprayed with cooking oil.
Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. For added chocolate goodness, sprinkle a few chocolate chips over the top of each muffin.
Bake for 15-20 minutes, until the tops of the muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for about 10 minutes before removing. The muffins may be stored in an air-tight container for up to a week.