Preheat oven to 375 degrees. Place muffin liners in each cup of muffin tray.
Are you looking for an easy morning breakfast to grab and go? Or the perfect after-school snack? You have met the perfect pair—bananas and chocolate make this muffin a great addition to your busy routine!
Servings and Ingredients
|2 large ripe bananas, peeled|
|1 c. Hy-Vee plain Greek yogurt|
|2 Hy-Vee large eggs|
|3 tbsp. Hy-Vee honey|
|1 tsp. Hy-Vee pure vanilla extract|
|2 c. Hy-Vee quick oats|
|2 tbsp. Hy-Vee unsweetened cocoa powder|
|¼ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee baking soda|
|½ c. Hy-Vee mini semi-sweet chocolate chips, or mini dark chocolate chips|
Things To Grab
- Food processor or blender
- 12 (2½-inch) muffin cups
- Muffin liners
Combine bananas, yogurt, eggs, honey, and vanilla in food processor and mix well.
Add oats, cocoa powder, salt, baking soda, and baking powder to the banana mixture; mix again.
Add chocolate chips to batter and stir to combine.
Fill 12 (2½-inch) muffin cups about 2/3 full with batter. Bake 16 to 20 minutes or until muffin springs back after lightly touching.
HSTV.com, Substitute Teacher Kid's Edition, Banana Double Chocolate Chip Muffins