GF Yogurt Banana Oat Muffins

These are also great with chopped walnuts, but my daughter's classroom is nut-free, so I omit them so she can bring the muffins in her lunch.  If you want the chopped walnuts, then do 1/4 cup nuts and 1/4 cup chocolate chips instead of the full cup of chocolate chips.  Or a 1/2 cup of walnuts and omit (gasp!) the chocolate chips.

Gluten-Free Yogurt Banana Oat Muffins
Yields 1 dozen muffins


Ingredients:

• 1/4 cup coconut oil, melted
• 3/4 cup sugar
• 2 eggs
• 2 - 3 ripe bananas (approx 1 cup), mashed
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1.5 cups GF oat flour
• 1/2 cup semi-sweet chocolate chips

Directions:

• Pre-heat oven to 350 degrees F.  Line muffin tin with paper liners.
• In a large mixing bowl, cream together oil and sugar.  Add eggs and mix.  Add bananas and mix  Add yogurt and vanilla and mix.  Add salt, cinnamon, baking soda and baking powder and mix.  Add half the oat flour and mix until fully incorporated, then mix in the rest of the flour.  Fold in chocolate chips.
• Divide the batter into the prepared muffin tins.
• Bake for 30 - 35 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
• Remove from oven and let sit for 10 minutes before transferring the muffins to a cooling rack.

These keep at room temperature for a few days and in the fridge for about a week. If you want to freeze the muffins, let them cool completely first before placing them into an airtight container.