- 2 bananas
- 2 eggs
- ⅓ cup pure maple syrup
- ¼ teaspoon Redmond's® Real Salt
- 2 teaspoons baking powder
- 2 teaspoons vanilla paste
- 1 tablespoon cinnamon
- 1 cup Greek Gods® Honey Greek yogurt
- 3 cups oats
- 1 cup whole milk
Preheat oven to 350 degrees.
In a large bowl, mash bananas. Add the eggs and mix thoroughly. Then add then maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt and stir throughly.
Next add the oats and milk and stir until the oats are completely incorporated into the batter. Let the batter sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal.
Line muffin tins with muffin liners. Pour the mixture into each muffin cup until just below the top of the liner. If using toppings, gently push them into each muffin cup.
Bake for 30 minutes.
Let cool for 5 minutes before eating. Once cool, you can also store in an airtight container or freeze in a storage bag.
Myrtle's Note: I think that these are more like baked oatmeal rather than muffins. However, they are tasty! I tried cranberries and blueberries as toppings and prefer the blueberries. They were a nice contrast to the strong banana flavoring. Even with a tablespoon of cinnamon, they are not very cinnamony, so I would not recommend reducing that. My one change to the recipe was to vanilla paste. No more extract for me! And I used Honey Greek yogurt.
Yield: 16 muffins