Ingredients:
- 2 cups whole grain unsweetened oats (quick cooking or old fashioned)
- 2 large very ripe bananas
- 2 large eggs or flax egg
- 1 cup plain unsweetened Greek yogurt (Can use regular or dairy free Greek yogurt)
- 2 to 3 tablespoons honey or agave nectar*
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- Up to 1/2 cup “extras”: dark chocolate chips, nuts, strawberries or blueberries (fresh or frozen and rinsed)
Directions:
- Preheat oven to 400 degrees Fahrenheit
- Lightly grease a 12-cup standard muffin tin or line with paper liners
- Place all ingredients but the mix-ins in a blender or a food processor: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt
- Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely
- By hand, mix in the “extras.” If you blend with the mixer the “extras” they will end up pureed.
- Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top
- Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean
- Let the muffins cool in the pan for 10 minutes. Remove from the pan and enjoy!
***Makes 12 Servings***
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