Adapted from this pumpkin muffin recipe from Pinch of Yum.
- Preheat the oven to 375 degrees F and grease 10 cups of a standard size muffin tin.
- Place the oats into a food processor or blender. Grind for about 30 seconds or until they resemble a coarse flour.
- Add the rest of the ingredients except the chocolate chips, if using.
- Blend until very smooth, stopping to scrape down the sides of the bowl if needed.
- Divide among 10 muffin cups. You want each cup to be about 3/4 full. Top with chocolate chips if using.
- Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. Let cool in the pan for 5-10 minutes, then transfer to a wire rack (or just tilt a bit in the pan to let air flow underneath) to cool. Serve warm, at room temperature, or chilled.
For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly.
For the best flavor and natural sweetness, use very ripe bananas with a lot of brown spots.
You can use either Greek yogurt or milk in these muffins. Yogurt will make for slightly flatter muffins, but they will taste the same.
Add a few chocolate chips to the tops of each muffin if desired.
These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
Serve cold or slightly warmed.