Hellobee

September is my favourite month, but I could do without the rushed breakfasts, packed lunches and after-school snacks that come with the back-to-school fun. These muffins are the perfect solution for all of those times (also great for weekend picnics and afternoon tea!). They’re the easiest muffin you’ll ever make and there’s no added sugar, no butter or oil, and lots of good-for-you stuff like oats, yoghurt and bananas.

Since only our eldest child likes chocolate, I often divide the batter into three and put raisins in a third, chocolate chips in a third, and leave a third plain.

Healthy Oatmeal Muffins with Yogurt, Bananas and Chocolate Chips

• 2 cups oats (any kind)
• 1 cup yoghurt (any kind – I usually use regular plain yoghurt but greek works great, as does vanilla flavour)
• 2 1/2 ripe bananas (the organic ones we get are pretty small so I use three. If you get big bananas, then two will be enough)
• 2 eggs
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup chocolate chips or chunks (I use dark but you can use whatever kind you like)

Preheat oven to 400 f/200 c. Prepare a muffin tin by spraying it with cooking spray, or use liners (in which case it doesn’t hurt to spray them as well).

Then just throw all the ingredients except for the chocolate into a blender, mixer or food processor and blend until everything is broken up and mixed together. I use an immersion blender in a mixing bowl.

Add the chocolate chips (or raisins or whatever you’re using) and fill your muffin tin and bake for 15-20 minutes, until the muffins are golden brown, the tops are set, and a toothpick inserted into the middle comes out clean.

Let cool in the pan for ten minutes and then remove them and cool on a rack. Enjoy!