YOUR SOLIN GENERATED RECIPE
Baked Banana Oatmeal Egg Muffins
Wholesome muffins baked with mashed banana and hearty oats for a naturally sweet and fluffy morning treat that keeps you fueled.
INGREDIENTS
1 medium banana
0.5 cup rolled oats
2 large eggs
0.5 cup liquid egg whites
0.5 cup nonfat Greek yogurt
1 tsp baking powder
0.5 tsp ground cinnamon
0.25 tsp sea salt
1 tsp vanilla extract
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a standard muffin tin with avocado oil spray.
In a large mixing bowl, mash the ripe banana with a fork until it reaches a mostly smooth consistency.
Whisk in the whole eggs, liquid egg whites, nonfat Greek yogurt, and vanilla extract until the wet mixture is well combined.
Fold in the rolled oats, baking powder, ground cinnamon, and sea salt, stirring until the dry ingredients are fully incorporated into the batter.
Evenly distribute the batter into 6 of the muffin cups, filling each nearly to the top.
Bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for at least 5 minutes before transferring them to a wire rack to finish cooling.