½cup(85g)semisweet chocolate chips + more for sprinkling
Instructions
Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners and lightly coat the liners with nonstick cooking spray (or omit the liners and grease the muffin tin).
Add the bananas, sour cream, eggs, vanilla, sugar, oats, baking powder, baking soda and salt to a blender or food processor (a blender will get the mixture slightly smoother). Process until well-blended.
Stir in the 1/2 cup of chocolate chips to the batter with a spoon or spatula.
Pour the batter evenly into the muffin cups; the tins will be fairly full. If you want a pop of chocolate on top, sprinkle a few chocolate chips on each muffin.
Bake for 15-18 minutes until the muffins spring back to the touch and are baked through.
Notes
Gluten-Free: keep in mind if you are wanting to make these officially gluten-free, make sure the oats you are using are certified gluten-free (not all oats are). If you don't have a blender or food processor, check out Nicole's post for details about using oat flour in place of the old-fashioned oats.Sweetness: also, these muffins are just very lightly sweet (the ripeness of your bananas will help the sweetness factor along, too) which is how I like them for breakfast fare but if you like your quick breads a tad sweeter, increase the sugar/honey as needed.Oats: I have not subbed quick oats in this recipe but you could certainly experiment.