Banana Chocolate Chip Blender Muffins

Weight Watchers Freestyle Points*:

Recipe Summary

These muffins are easy, filling, and delicious. They are loaded with protein and fiber to keep you full and will satisfy that sweet tooth craving. You can prep in advance for a breakfast or snack during the week, or make them on the weekend for a much healthier option over donuts or store bought muffins. Stir in berries, in place of chocolate chips, to really up the nutritional content.

Ingredients

2 cups of oats (quick cooking or old fashioned)
2 large very ripe bananas
2 large eggs
1 cup of plain nonfat greek yogurt
2 tbls. of honey
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. of pure vanilla extract
1/8 tsp. salt
1/2 cup of mini chocolate chips (or blue berries, chopped strawberries, etc.)

Cooking Directions

Place all ingredients (except chocolate chips or fruit) in blender and blend.
You may need to stop and stir with spatula to get all ingredients to mix evenly. Stop blending once all is smooth and the consistency of batter without lumps.
Stir in chocolate chips or fruit.
Pour or scoop batter, evenly distributing, in a 12 cup muffin tin.
Tip: These are very moist muffins. I use Reynolds aluminum foil baking cups, with the paper liner removed. This makes clean up a breeze and you do not need to use oil in the pan.
Bake in a 350 degree oven for 20 minutes or until fully cooked and lightly brown on top. A tooth pick may never come out fully clean because they are so moist.