Back to School Banana Oatmeal Chocolate Chip Muffins

I got the inspiration for this muffin recipe from a blog called Mennonite Girls Can Cook.  I wanted to make a healthy back to school muffin with bananas and oatmeal.  As pretty much everyone knows these days, school snacks and lunches can't contain nuts.  I was hoping to figure out how to make a banana muffin that was a bit heartier and healthier, with some texture, but without the addition of nuts.  This is what I came up with.  The batter is mighty thick.  Don't be concerned.  The muffins are dense but moist and tasty and relatively good for you.  Most have made it into lunchboxes, but I'll admit they go well with a good strong cup of coffee mid morning as well!

Banana Oatmeal Chocolate Chip Muffins

2 ripe bananas, mashed
3/4 c plain lowfat yogurt
1 egg
1/3 c canola or grapeseed oil
1/2 c maple syrup*
3/4 c quick oats
1 c flour
3/4 c whole wheat flour
1/4 c milled flaxseeds
2 tsp b powder
1/2 tsp b soda
1/4 tsp salt
1/2-3/4 c dark chocolate chips

Preheat oven to 375.
Whisk together wet ingredients (including banana).  Stir in oatmeal and allow to sit while you combine dry ingredients (except chocolate chips) in a separate bowl.  Fold wet and dry ingredients together with chocolate chips just until dry ingredients are no longer visible.
Divide batter amongst 12 muffin tins.  (I use an ice cream scoop - quick and easy.)
Bake 30 minutes or until toothpick tests clean.
Allow to cool in tins for a few minutes before removing to a rack to cool completely.
These keep well several days in a sealed container.

* You can use brown sugar instead of maple syrup if you prefer.  You might need to add a bit more liquid.