Banana-Oatmeal Chocolate Chip Muffins

Like a warm bowl of oatmeal, laced with sweet bananas and dark chocolate chips. These moist, fluffy muffins are undeniably comforting, perfect any time of day, and - get this - they're healthy too! 

How can these muffins be healthy? I used just 2 tablespoons of oil in the entire batch! The rest of the moisture comes from ripe bananas and Greek yogurt. That also means there's a tremendous amount of banana flavor. Couple that with dark chocolate and oatmeal and each bite is like a warm hug.

I made these muffins extra "oaty" by adding oat flour. If you don't have oat flour handy and want to make these right away, replace the oat flour with regular all-purpose flour or whole wheat flour.

I love the combination of dark chocolate and bananas. That said, you can use milk chocolate or white chocolate chips instead. Peanut butter chips would be fabulous too.

Banana-Oatmeal Chocolate Chip Muffins

1 cup all-purpose flour
3/4 cup oat flour
3/4 cup instant oats
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups mashed ripe bananas, about 3 large bananas
1/4 cup Greek yogurt, sour cream or milk
1 large egg
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips, plus more for sprinkling over top

Preheat the oven to 375 degrees. Line 12 cups of a muffin pan with paper liners or spray with cooking spray.
In a medium bowl, combine the flour, oat flour, oats, sugar, baking powder, baking soda, and salt. Mix well and set aside.
In a mixing bowl or food processor, combine the bananas, yogurt, egg, oil, and vanilla. Mix or process until blended. Add the flour mixture and mix or process until just blended. Fold in the chocolate chips.
Pour the batter into the prepared pan, filling each cup 3/4 full. Sprinkle extra chips over top.
Bake for 12 to 15 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the muffins in the pan, on a wire rack, for a few minutes before serving.
Store leftovers in an airtight container.
Makes 12 muffins