Moist and wholesome banana oat muffins with Greek yogurt and melty chocolate chips—wholesome comfort in every bite!

Scale

2 ripe bananas, mashed

½ cup Greek yogurt

¼ cup honey or maple syrup

1 egg

1 teaspoon vanilla extract

1 cup oat flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

⅓ cup chocolate chips

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1. Preheat oven to 350°F (175°C). Line a muffin tin.

2. Mash bananas in a bowl.

3. Stir in Greek yogurt, honey/maple, egg, and vanilla.

4. In another bowl, whisk oat flour, baking powder, baking soda, and salt.

5. Combine wet and dry ingredients, fold until just mixed.

6. Fold in chocolate chips.

7. Divide batter into muffin cups, bake for 18–20 minutes.

8. Cool for 5 minutes before serving.

Use overripe bananas for best flavor.

For vegan version, replace egg with flax egg and yogurt with dairy-free alternative.

Batter can chill overnight; bake fresh in the morning.