Name: Banana oat Greek yogurt muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup rolled oats; 3.5 oz ripe banana, peeled; 2/3 cup nonfat Greek yogurt; 1 large egg; 2 1/4 tsp honey; 1/2 tsp vanilla extract; 3/4 tsp baking powder; 3/4 tsp ground cinnamon; 1/4 tsp salt; 4 olive oil cooking sprays

Nutrition

Per serving

564 calories

Protein: 33g; 23% of calories
Carbs: 84g; 59% of calories
Fat: 11g; 17% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 350°F. Line 3 wells of a standard muffin tin with paper liners and lightly coat the insides with cooking spray to prevent sticking.
Add the oats to a blender and process for 30 to 60 seconds until they reach a fine, flour-like consistency.
Add the banana, Greek yogurt, egg, honey, vanilla, baking powder, cinnamon, and salt to the blender with the oat flour. Pulse until the batter is smooth and the banana is fully incorporated.
Divide the batter evenly between the 3 prepared muffin liners. Bake for 22 to 25 minutes until the tops are golden and a toothpick inserted into the center comes out clean. Done when tops spring back lightly and a toothpick comes out clean.
Let the muffins rest in the tin for 5 minutes to set before removing them. Serve warm or at room temperature.

Nutrition

Ingredients

Instructions

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