Name: Big batch banana oat muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz rolled oats; 1 lb 2 oz ripe bananas, peeled; 4 cups nonfat Greek yogurt; 7 large eggs; 3 tbsp honey; 1 tbsp vanilla extract; 1 1/2 tbsp baking powder; 1 1/2 tbsp ground cinnamon; 1 3/4 tsp salt; 20 olive oil cooking sprays

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 350°F. Line 15 wells across two 12-cup muffin tins with paper liners and lightly coat the insides with cooking spray.
Add the oats to a blender and process in two batches for 1 minute each until they reach a fine, flour-like consistency. Transfer the oat flour to a large bowl and whisk in the baking powder, cinnamon, and salt.
Rinse the blender. Add the bananas, Greek yogurt, eggs, honey, and vanilla. Process in two batches until the mixture is completely smooth and no banana chunks remain.
Pour the wet ingredients into the bowl with the oat flour. Fold together until just combined. Let the batter sit for 5 minutes to thicken.
Divide the batter evenly between the 15 prepared muffin liners, filling each about 3/4 full. Bake for 25 to 30 minutes, rotating the tins halfway through. They are done when the tops are golden and spring back when touched. Done when a toothpick inserted into the center comes out clean.
Let the muffins rest in the tins for 5 minutes to set before removing them. Serve 3 muffins per plate.

Nutrition

Ingredients

Instructions

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