Ingredients:
2.5 cups rolled oats
1 cup plain Greek yogurt or dairy free yogurt
2 eggs
scant 1/2 cup honey
2 teaspoons baking powder
2 TBSP ground flax seed
1 teaspoon vanilla
1 teaspoon baking soda
2 ripe to overripe bananas
*chocolate chips, walnuts (optional)
Preheat oven to 400 and grease a muffin pan or line with baking cups.
Process oats in a food processor until it becomes a flour like consistency. Add the rest of the ingredients, minus the chocolate chips and walnuts, and process until smooth.
Stir in chocolate chips and walnuts if desired. Fill muffin tins to the top (they do not puff up while baking) and bake in preheated oven for 18-20 minutes. Cool on wire rack.
