1 cup plain yogurt
2 medium ripe bananas (1 cup mashed)
2 large eggs
2 cups rolled oats (old fashioned or quick)
1/4 cup brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chocolate chips (mini or regular)
1/2 cup of raisins
Preheat oven to 400 degrees and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners. Set aside.
Add all the ingredients except for the chocolate chips and raisins to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy.
Stir in chocolate chips and raisins by hand.
Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.
Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean.
Allow muffins to cool in pan for 10 minutes before removing.
Store in an air-tight container for up to a week.
