Greek Yogurt Rolled Oat Chocolate Chip Muffins
(Photo: Kimberly Wang)
My talents in the kitchen lie primarily in cooking where there’s freedom to salt to taste and to eyeball your measurements. I’d always heard that baking isn’t quite so forgiving, which was why I always avoided it — until these muffins. These are definitely the simplest, most lenient recipe for baked goods I’ve encountered yet.
It’s 14 ingredients, though I’ve also made iterations of this minus one or two items (ahem, a pinch of salt and vanilla extract) and had them turn out just fine. Recipe below makes 12 standard sized muffins.
(Photo: Kimberly Wang)
Ingredients
2 bananas, mashed
2 eggs
1 tsp vanilla extract
1/2 cup maple syrup
1/4 cup honey
1 cup almond milk
1 cup Greek yogurt
3 cups rolled oats
2 tsp baking powder
2 tsp cinnamon
Pinch of salt
1 cup semi-sweet chocolate chips
1 cup strawberries cut into eighths (optional)
1 cup blueberries (optional)
12 cupcake liners
(Photo: Kimberly Wang)
Directions
Start by preheating the oven to 350 degree Fahrenheit and lining a 12 cupcake tin with cupcake liners.
Mash your bananas into a large bowl. Mash them until mostly fine, but don’t worry if there are small chunks left. Then, beat in the two eggs until well blended.
Add in the vanilla extract, almond milk, and Greek yogurt. Combine well. I did this by hand because I didn’t want to beat too much air into the eggs.
Next, add the rolled oats and incorporate it into your mix. You can stir in one cup at a time to make the stirring easier on your wrist.
Add the baking powder, maple syrup, honey, and cinnamon and combine well. Then, stir in the chocolate chips until they are evenly distributed. Add in your pinch of salt and mix again.
Using an ice cream scoop, scoop the mixture into each cupcake liner. Leave just a half inch from the top, since these muffins will rise a bit in the oven.
Decorate using fruits or nuts of your choice. I opted for blueberries and thin slices of strawberries to create a floral motif, but you can also do walnuts, pecans, sliced almonds, blackberries, pitted cherries, etc. It’s entirely up to you.
Pop your tray into the over for 30 minutes at 350 degrees. When the time’s up, check for doneness with a toothpick. If your toothpick comes out clean, then your muffins are done. Set on the cooling rack and letting it cool a bit before enjoying.
(Photo: Kimberly Wang)