Instructions

• Preheat oven to 375°F. Line a regular-size muffin pan with 6 liners and set aside.
• Add the following to a blender: 1 cup old-fashioned oats, 2 ½ Tablespoons unsweetened cocoa powder, ¼ cup creamy peanut butter, 1 medium banana, 1 large egg, ¼ cup Greek yogurt OR sour cream, 3 Tablespoons packed brown sugar, ½ teaspoon pure vanilla extract, ¾ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt.
• Blend for 20 seconds, until the ingredients start to come together.
• Scrape down the sides of the blender jar with a spatula.
• Blend 20 to 25 seconds more, until the batter is smooth (it may look slightly grainy from the oats).
• If using optional add-ins (chocolate chips, chunks, shredded coconut, or chopped nuts), either fold them into the batter by hand or reserve them to sprinkle on top of the muffins.
• Use a regular-size ice cream scoop (with a spring release) to portion the batter into the prepared liners, filling each about 3/4 full. Top with reserved chocolate chips or add-ins if desired.
• Bake for 15 to 18 minutes, or until the muffin tops are domed with small cracks and a toothpick inserted into the center comes out with a few moist crumbs.
• Cool the muffins in the pan on a wire rack for 10 minutes.
• Remove the muffins from the pan and transfer to the rack to cool completely before serving.