MINI BANANA OAT GREEK YOGURT MUFFINS #healthy #lowcarb

These small banana oat greek yogurt biscuits make a solid scaled down bite that is PERFECT for children (or anybody)! Made with NO flour, oil, or refined sugar, these little sans gluten biscuits are a tasty and simple breakfast or tidbit.

In the first place, in light of the fact that with all the pumpkin and apple trickeries happening of late, I all of a sudden wound up with a lot of overripe bananas that should have been spent, detail.

Second, since I know a huge amount of individuals love making them as sound snacks for their children, and I needed to make them significantly more child amicable by making them: a) littler, b) increasingly fun, and c) refined sugar free. What's more, in conclusion since… well… I'm a sucker for everything smaller than normal, and I was interested to perceive how my most famous biscuit formula would turn out in scaled down structure.

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INGREDIENTS

• 2 medium-size ripe bananas (200 g or 1 cup)
• 1 cup (225 g) plain Greek yogurt
• 2 large eggs
• 2 cups (160 g) rolled oats (GF if needed)
• 2 – 3 tbsp (40 –60 g) honey
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup (85 g) mini chocolate chips

INSTRUCTIONS

1. Preheat your oven to 375°F (190°C) and prepare a mini muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
2. Add all the ingredients except for the chocolate chips to a high speed blender or food processor and process on high until the oats have fully broken down and the batter is smooth and creamy, about 2 minutes. Stir in the chocolate chips by hand, reserving a few tablespoons to sprinkle on top.
3. Pour the batter into the prepared muffin cavities, filling each one until it is about 3/4 full. Sprinkle the remaining chocolate chips on top.
4. Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for ~10 minutes before removing. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.

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