Oatmeal Banana Chocolate Chip Muffins (no flour)

I was in a nice habit of making my shakeology every morning and having that for breakfast. Its a nice protein source and fills me with many nutrients I need for the day. Well, then I started taking thyroid medicine, and now I have to drink my shakeology later in the day as there is too much calcium in it and that conflicts with the thyroid meds. So I was in need of a healthy alternative for a quick and easy grab and go breakfast. I have made egg cups before, but don't love them. I have even made egg McMuffins and froze them for an easy grab and go breakfast, but they just weren't cutting it for me. So I searched for a healthy muffin option, and I finally found it.

After many attempts at making the perfect banana oatmeal muffins, I have come to a final recipe, with options depending on your preference. The first time I made the recipe, I just hand mixed everything, and didn't use a blender. I didn't love them. The second time I used already blended oats, and the muffins really sank. The third time they were a nice consistency.

Ingredients:

• 2-3 ripe bananas (2 if large, 3 if small)
• 2 large eggs
• 1 cup yogurt (or 1 container of yogurt and 1/4 cup milk)
• 1 tsp vanilla
• 2-4 tbsp maple syrup or honey
• 2-4 tbsp natural peanut butter (optional)
• 2 cups oatmeal (instant or old fashion)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/4 cup mini chocolate chips (preferably dark chocolate - its healthier) 

Add all wet ingredients to the blender, blend for 1-2 minutes on high. Then add everything else except the chocolate chips. Blend for 3-4 minutes on medium, stopping periodically to wipe down sides (depending on your blender). I found that the batter mixed better on medium speed than high speed. Add chocolate chips at end, mix with spatula.    

Either spray a muffin tin or use paper cups. Pour batter into prepared muffin tin, filling about 2/3 full.

Bake at 400 degrees for 13-15 minutes, or until a toothpick comes out clean. Allow to cool for about 10 minutes before removing from tin. (Makes 12 muffins)

I then store some muffins in a Tupperware container, and put others in sandwich bags so they are easy to grab in the morning. I can't tell you how long these last in the fridge, as they don't last long in my house. Even my husband loves these.

On the 21 day fix, I consider two muffins equal to 1 yellow, 1/2 purple, 1/2 red, and a couple spoons (I used peanut butter protein powder instead of peanut butter to give it an extra kick of protein.)