With just a handful of nutritious ingredients, you can bake up super easy Banana-Oatmeal Muffins to share with the kids.
– Rolled oats – Super ripe bananas – Plain Greek yogurt (or milk) – Eggs – Maple syrup – Vanilla extract – Cinnamon – Baking soda
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. Preheat the oven to 375 degrees F and grease 10 cups of a standard-size muffin tin.
Blend until very smooth, stopping to scrape down the sides of the blender if needed. To make as mini muffins: Use a mini muffin pan bake for 12-14 minutes.
Divide among 10 muffin cups. You want each cup to be about ¾ 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.
Serve warm, at room temperature, or chilled. Dice up for younger eaters as needed. We like to eat these muffins cold right out of the fridge.
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.