Ca. 12 stk.

Ingredienser
2 Bananer (Store og gerne meget modne)
2 Æg
2-3 spsk Honning (Flydende)
5 dl Havregryn
1,5 tsk Bagepulver
1/2 tsk Natron
1/8 tsk Salt
1/2 tsk Vaniljeekstrakt
2,5 dl Skyr
125 gr Mælkechokolade ((Hakket) Eller andet man kunne finde på at komme i)

Fremgangsmåde
Forvarm ovnen til 200 grader

Kom alle delene I en blender undtagen chokoladen.
Skær evt. bananerne i skiver inden.

Blendes i ca. 3 minutter eller indtil havregrynene er næsten helt pulveriseret. Man skal muligvis lige røre rundt i dejen et par gange undervejs.
Når dejen er klar, hakkes chokoladen i små stykker og røres i ved håndkraft.
Hæld i muffinforme, fyldes ca. 3/4 op.

Bages i ca. 20 minutter

Noter
Mine klappede dog lidt sammen efter de var kommet ud, så der skal muligvis prøves med lidt ekstra natron næste gang.

Jeg havde samtidig ikke noget vaniljeekstrakt i huset og udskiftede den i stedet med ca. 2 tsk vaniljesukker og ca. 1 tsk vaniljearoma (Ja, det var måske lige i overkanten, men resultatet var ganske udmærket 🙂 )

Kan opbevares op til 5 dage i lufttæt beholder eller på frost i op til 2 måneder.

Jeg har valgt at bruge skyr i stedet for Græsk yoghurt, da jeg ville skrue lidt af fedtindholdet (0,2% vs. 10%)

Den oprindelige opskrift er fundet her og ser sådan her ud:

2 cups oats (quick cooking or old fashioned)
2 large very ripe bananas
2 large eggs
1 cup plain Greek yogurt
2-3 tablespoons honey*
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1/8 teaspoon kosher salt

Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen)

Instructions
Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.

Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!

Recipe Notes
*Feel free to adjust the honey to your preferred sweetness. Two tablespoons was enough for me with the chocolate, but if you prefer a sweeter muffin, add more.