Banana oat muffins

These gluten-free muffins are moist, delicious and low in fat. Grab a couple of them for a healthy on-the-go breakfast or a quick pick-me-up snack between evening activities. You can experiment with different mix-ins, such as nuts, blueberries or dried cranberries.

• 2 cups oats, quick cooking or old fashioned
• 2 large bananas, very ripe
• 2 large eggs
• 1 cup plain nonfat Greek yogurt
• 2 to 3 tablespoons honey
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt
• ½ cup chocolate chips

1. Preheat oven to 400 degrees. Place liners in a standard muffin tin and lightly grease them.
2. Place everything but the chocolate chips in a blender or food processor. Blend on high, scraping down the sides as needed, until the batter is smooth and the oats have broken down; about 3 minutes. Stir in chocolate chips by hand.
3. Divide the batter among the muffin cups.
4. Bake for 15 minutes, until the tops are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool in the pan for 10 minutes.
5. Store at room temperature for up to four days.

Per muffin: 145 calories; 3.9g fat; 103mg sodium; 23.4g carbohydrates; 2.3g dietary fiber; 10.2g sugars; 5.6g protein.

Source: wellplated.com