Fluffy gluten-free oat muffins swirled with rich chocolate and naturally sweetened with ripe bananas.

Scale

2 large ripe bananas

2 cups rolled oats

2 large eggs

1/2 cup Greek yogurt

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

Pinch of salt

For Chocolate Swirl:

2 tablespoons cocoa powder

1 tablespoon milk

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1. Preheat oven to 350°F.

2. Line a 12-cup muffin pan.

3. Blend bananas, oats, eggs, yogurt, vanilla, baking powder, baking soda, cinnamon, and salt until smooth.

4. Transfer 1/2 cup batter to a bowl.

5. Mix cocoa powder and milk into reserved batter.

6. Divide vanilla batter among muffin cups.

7. Add chocolate batter on top.

8. Swirl gently with a toothpick.

9. Bake for 18 minutes.

10. Cool before serving.

Use very ripe bananas for best flavor.

Certified gluten-free oats keep the recipe gluten-free.

Freeze leftovers for easy breakfasts.