How to Make It
Preheat your oven to 350°F and generously grease a 12-cup muffin tin with cooking spray. Set a blender on its stand and throw in bananas, eggs, yogurt, and honey. Blend the mixture until barely combined, about 10 seconds.
Next, sprinkle in rolled oats, cocoa powder, baking powder, baking soda, kosher salt, and almond or vanilla extract. Blend the mixture until it’s mostly smooth, 30-45 seconds, depending on your blender’s power.
Throw in chocolate chips, and stir the muffin batter with a spoon. Pour the mixture into the prepared muffin tin and bake for 15 minutes, or until a toothpick comes out clean.
Let the muffins cool in the tin for at least 5 minutes, then turn out onto a wire rack, loosening with a knife if they’re being stubborn. Slice the muffins open and smear with almond or peanut butter and raspberry jam if you know what’s good for you.