Oreo Cookie Banana Muffins

I brought these muffins to the table and I said to my boys, "Here ya go - Oreo Cookie Banana Muffins". Kyle's response: "Is that even allowed?" Luke's response to Kyle: "I know, really".
And that's the kind of reaction I'm going for! These were a HUGE success. And here's why...

That cookie served two purposes: I took my light and delicious banana muffin batter (already a hands-down crowd-pleaser) and folded in a bunch of chopped Oreo cookies. My thinking was, bananas and chocolate are heavenly together, so why not bananas and chocolate cookies? I knew the nuggets of crunchy cookie would be amazing with the creamy bananas, but what really surprised me was the creamy cookie filling. As the muffins baked, the filling melted and some of it wiggled deep into the muffins while some of it worked its way up and out the top - like a drizzle of sugary glaze. I can't begin to describe what joy that brought me. The wonders of baking never cease to amaze me. I'm a little teary... I mean, look at this!

Anyway, back to the muffins - they're actually healthy. My batter is super light because I use just 5 tablespoons of butter (for 16 muffins) and replace the rest of the fat with Greek yogurt. I also add plenty of mashed bananas (one whole cup) so the muffins are always moist. Even 3 days later. Since these are lighter than your average muffins, I figured I had a little room for cookies. Just 1 cup of chopped cookies did the trick - clearly not enough to call these "unhealthy". I served them for breakfast, but they're also perfect for brunch, midday snacking and dessert.

Think about the other cookies you could use: I bet Mint Milanos would be amazing, as would Nutter Butter Peanut Butter Cookies and any brand of chocolate-chocolate chip. Let me know if you try something different - I want to hear about it!

Oreo Cookie Banana Muffins

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup mashed ripe banana (about 2 large or 3 small bananas)
1 cup Greek yogurt
1 cup chopped Oreo cookies, regular or Double Stuff (it's easier to cut the cookies if you separate them first!)

Preheat the oven to 350 degrees. Line a 16 cups of a muffin pan (or 2) with paper liners or coat with cooking spray.
In a small bowl, combine the flour, baking powder, baking soda, and salt. Mix well with a fork and set aside.
In a mixing bowl, beat the butter and sugar together until blended and pale. Beat in the egg and vanilla. Beat in the mashed banana. Beat in the flour mixture and yogurt, alternating each, and ending with flour mixture. Fold in the Oreos.
Spoon the batter into the prepared pan (each cup with be about 3/4 full).
Bake for 20 to 25 minutes, until a wooden pick comes out clean or with little moist crumbs clinging to it.
Cool on a rack for a few minutes before serving.

Makes 16 muffins