These quick, fiber filled muffins make for a great late night snack, or a quick breakfast! Add mushed banana for added nutrients and a sweeter taste.
2 cups rolled oats - processed to a flour consistency
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsweetened coconut flakes
1/2 cup vanilla Greek yogurt
1/4 cup brown sugar
2 Tbsp canola oil
1/4 cup water
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
Preheat oven to 375°F. Grease muffin tin or line with muffin liners.
Pour 2 cups rolled oats into food processor or blender and pulse until a flour-like consistency.
In a medium mixing bowl, whisk together the oat-flour, baking soda, salt and coconut flakes. Set aside.
In a large mixing bowl, stir together yogurt, brown sugar, canola oil, water and vanilla until smooth.
Add dry ingredients to wet ingredients and stir until well combined. Fold in chocolate chips.
Portion mixture into muffin tins. Top with coconut flakes and chocolate chips (optional).
Bake for 20-22 minutes.