You’ll often see muffin recipes here on my website. I make them often not just because they taste good, but because they’re easy and (if following my recipes) healthy! What I love about these muffins are the ease of making them – a blender recipe is always a thumbs up – and that they are protein and fiber-rich! The Greek yogurt packs the protein and the oats add the fiber. They’re great for on-the-go mornings, perfect for lunch boxes or a purse-snack, and even better with a smear of butter on top.

Ingredients:
1 cup organic plain Greek yogurt
2 medium, ripe bananas (about 1 cup mashed)
2 organic eggs2 cups rolled oats
1/4 cup coconut sugar
1½ tsp baking powder
1/2 tsp baking soda
pinch of sea salt
1/2 cup mini chocolate chips (optional, or you can add raisins or nuts instead)

Directions:
Preheat oven to 400℉. Grease/spray your muffin tray with coconut oil. (I use 2x 12-cup silicone muffin pans)
To a blender or food processor, add all of the ingredients except the chocolate chips, and pulse until mostly smooth. Next, stir in the chocolate chips with a spoon.
Transfer the batter to muffin tray (optionally top with some more chips).
Bake for 15-20 minutes or until tops are just starting to turn golden (do not over bake).
Allow to cool in the pan for 10 minutes and then move to a cooling rack.