Serves 36, 1 muffin per serving
1 C light artificially sweetened vanilla yogurt
1/2 C fat free skim milk
1/2 C quick oats, uncooked
1/2 tsp vanilla extract
1 large egg, beaten
1 large banana, mashed
1 1/4 C all-purpose flour
1/4 C brown sugar, unpacked
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 C mini chocolate chips, divided
Preheat oven to 375 F degrees. Spray 36 mini muffin holes with non-stick cooking spray.
In a large mixing bowl, combine yogurt, milk, oats, vanilla extract, and egg. Set aside for 5 minutes for oats to soften.
Stir in banana.
In a separate bowl, combine flour, brown sugar, baking powder, baking soda, and salt.
Stir flour mixture into yogurt mixture. Do not beat - the dough will be very thick.
Reserve 1 Tbsp chips. Stir in remaining chips.
Spoon batter into muffin holes. Sprinkle with a few reserved chocolate chips.
Bake for 15 to 18 minutes, or until golden brown and a toothpick inserted in center comes out clean.