1 cup Organic Low Fat Plain Yogurt
½ cup Organic 1% Milk
½ cup Organic Old Fashioned Rolled Oats
½ tsp vanilla extract
1 large Organic egg, beaten
1 large Organic banana, mashed
1- ¼ cups White Whole Wheat flour
¼ cup unpacked brown sugar
2 tsp baking powder
½ tsp baking soda
1/4 tsp table salt
½ cup dark mini chocolate chips, divided
Preheat oven to 375ºF and coat 36 mini muffin pan with cooking spray (use three 12 mini muffin pans).
In a large mixing bowl, combine yogurt, milk, oats, vanilla extract and egg. Set aside 5 minutes for oats to soften and then stir in banana.
In a separate bowl, stir together flour, brown sugar, baking powder, baking soda and salt. Stir flour mixture into yogurt mixture to moisten ingredients (do not beat – the dough will be very thick). Save 1 tablespoon of chocolate chips for muffin tops, and stir in the rest.
Spoon batter by heaping tablespoons or use a small cookie scoop (1 oz) into prepared muffin pans; sprinkle each with a few reserved chocolate chips. Bake until golden brown and a tester inserted in center of a muffin comes out clean (about 15 minutes).