14 Servings
24 Minutes
Allergens
You’d never guess these are actually healthy! They make the perfect snack or breakfast on the go.
Preheat oven to 425 degrees Fahrenheit. Line a muffin pan with liners (I use parchment liners) and set aside.
In a bowl, mix together bananas, eggs, oil, maple syrup/honey, vanilla, and Greek yogurt/milk.
Add flour, oats, cocoa powder, baking powder, baking soda, cinnamon, and salt. Mix until just combined. Fold in chocolate chips.
Spoon about one-quarter cup of batter into each muffin liner. Bake at 425 degrees for eight minutes. Reduce temperature to 375 degrees and bake for about eight more minutes, or until a toothpick inserted in the center comes out clean.
is there a pareve substitute for the milk/yogurt in this recipe?
Sure, you can use any non-dairy milk.
yummy muffins
I made these last night and couldn’t believe how good they were!
They were moist and almost impossible to tell they are healthy.
It doesn’t taste like bananas, the bananas just give it sweetness.
FORSURE a keeper!