I have to admit that when found the recipe for these muffins I was incredibly skeptical. It seemed way too easy and the lack of ingredients made me wonder if they'd have much flavor. But I figured (as I usually do) there must be a reason the recipe was posted and I thought "the reviewers wouldn't lie, right? there must be something to this..." So one Saturday morning I woke up early, spent all of 5 minutes whipping up a batch of muffin batter with ingredients I readily had on hand, and popped these babies in the oven. And just like that... my children were waking up to the smell of fresh muffins right out of the oven.
The texture is not like traditional muffins. The crumb is much more moist and slightly on the "chewy" side but we enjoyed the break from tradition. They made a yummy afternoon snack too!
I put chocolate chips only in some of them. I somehow felt better not giving the baby the chocolate in hers... and she didn't seem to notice them missing when she devoured hers in mere seconds.
*original recipe from runningwithspoons.com* (use gluten free oats for a gluten free muffin!)
Banana Oat Blender Muffins
1 cup fat free vanilla (or plain) Greek yogurt
2 ripe bananas
2 eggs
2 cups rolled oats (can use either old fashioned or quick-cooking)
1/4 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup mini chocolate chips
Preheat oven to 400 degrees. Spray muffin tin with cooking spray and set aside (if you use paper liners, be sure to spray them too as the lack of any oil/fat in these muffins will make them stick to the paper badly!)
Add all ingredients except chocolate chips to a blender and process on high until oats are processed completely and batter is smooth and creamy. Stir in chocolate chips (or pour some into muffin tins without and mix chocolate chips into remaining batter.)
Pour batter into muffin tin, filling cups about 3/4 full. Sprinkle a few chocolate chips over tops before baking if desired. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Remove from oven and cook in pan 10 minutes before removing to a wire rack to cool completely.
