You would never believe that oats, bananas, and yogurt could together create something this amazing...until you try them.
Prep Time 20minutes
Cook Time 18minutes
Total Time 38minutes
2cups rolled oats(gluten-free if you need it)
2ripe bananas(the browner, the better)
1/3cuppure maple syrup
3/4cupplain yogurt(full fat or low fat are both fine)
1/2 to 3/4cupdark chocolate chips or chunks
Preheat oven to 375 degrees F. Line a 12-cup muffin pan with cupcake liners or grease well.
In a small bowl, whisk together ground flaxseed and water until combined, then put it in the fridge while you prep the rest of the ingredients. After about 5 minutes in the fridge, it will turn into a gel. (You can use 2 large eggs in place of the flaxseed mixture if you'd prefer.)
Place the oats in your blender and blend on high speed until they are ground into a fine powder, about 1-2 minutes. You now have oat flour! Set aside.
In a large bowl, mash the bananas with a fork until they are liquidy. Stir in the yogurt, maple syrup, olive oil, and vanilla until well combined. Stir in the cinnamon, salt, baking soda, and flaxseed mixture.
Dump the oat flour into the bowl, and stir it in until everything is well combined. Fold in the chocolate chips.
Divide the batter among the 12 muffin cups, and bake for 17-19 minutes, until domed and set.
Store in the fridge up to one week, or in the freezer up to 3 months. Just microwave for 30 seconds to reheat!