I was really happy with the way this recipe turned out. They’re defiantly best served warmed up so if you’re not eating them right out of the oven you might want to pop it in the toaster oven or microwave.
If I had to do one thing different I would probably cut the batch in half since Tyler doesn’t take anything but a hard boiled egg for breakfast.
Yields: 15 muffins
3 small overripe bananas
2 large eggs
1 cup fat-free Greek yogurt
¼ cup brown sugar
1 ½ tsp baking powder
½ baking soda
2 cups oat flour
½ cup semi sweet chocolate chips
Heat oven to 400 degrees. Using two small mixing bowls mix together wet ingredients in one and dry ingredients in the other and then combine. Lightly grease or line your cupcake pan with muffin liners and fill 3/4 of the way. You can add a few chocolate chips to top if you would like to. Bake for 15-20 minutes.