These flourless and refined sugar free muffins make the perfect addition to a week day breakfast or between meal pick-me-up.  Banana, oats, honey and dark chocolate chips make these muffins sweet enough for anyone without going overboard.

I’ve said it before, and I’ll say it again…I love baking muffins.  I’m not sure what it is, but they are honestly one of my absolute favorite things to bake up!  It reminds me of those weekend mornings as I was growing up when I would bake a batch of muffins for my family and always sneak one for myself warm, right out of the oven…I could never wait for them to cool!

While I love making muffins, I also love making breakfast and snack items to have around the house that aren’t necessarily loaded with a ton of sugar or refined flour.  Something hardy (but not too filling), sweet (but not loaded with sugar) is usually what I am looking to have on our counter for those moments when hunger strikes.

Using Chobani in these muffins kept them light and moist without adding a ton of extra fat or calories.  Oats are high in fiber so they help keep you fuller for a longer period of time (and they taste amazing!).  For the sweetness in these muffins, I used banana and honey.  While I haven’t tried it myself, if you don’t care to use honey I’m sure you could use maple syrup instead.

This week, Brian has been enjoying one of these little muffins in his lunch box as a little post-lunch sweet treat or alongside some scrambled eggs in the morning for breakfast.  Either way, he loves them!

I hope you all enjoy these muffins as much as we do!  Please let me know if you give them a try!

Oatmeal Chocolate Chip Muffins:

Yields: 12 muffins 

Ingredients:

• 2 cups rolled oats (to make these gluten free, make sure your oats are certified gluten free!)
• 2 ripe bananas
• 2 eggs
• 1 cup plain Greek yogurt
• 1/4 cup honey
• 1½ tsp. baking powder
• ½ tsp. baking soda
• ½ cup dark chocolate chips (I’m sure blueberries would work great here too!)

Directions:

1. Preheat oven to 400F and prepare a muffin pan by spraying with cooking spray or lining them with paper liners. Set aside.
2. Put all ingredients (oats, bananas, eggs, Greek yogurt, honey, baking powder, and baking soda) minus the chocolate chips into a blender or food processor.  Blend on high until the mixture is thoroughly combined and it is creamy.  You may need to turn off the blender to scrape the sides a couple of times with a spoon.
3. Stir the chocolate chips in by hand.
4. Pour the muffin batter into the muffin tins.  Each cup should be about 3/4 of the way full.
5. Bake for 15-20 minutes, or until the muffins are set and the tops are golden brown.
6. Allow the muffins to cool for 10-15 minutes before serving (if you can wait that long!).  Store in a plastic storage container with a paper towel to absorb any excess moisture in the fridge for up to one week.
7. Enjoy!

Question of the Morning:

• What is your favorite food to bake?

For more fantastic recipes featuring Chobani check out their recipe page!