Ingredients
Scale
- 2 cups rolled oats (old fashioned)
- 2 large eggs
- 1 cup plain non-fat Greek yogurt
- 1/3 cup pure maple syrup or honey
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup mix-ins (chocolate chips, blueberries, or chopped nuts)
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with non-stick cooking spray or line them with silicone muffin liners. Place the oats, eggs, Greek yogurt, maple syrup, baking powder, baking soda, vanilla, and salt into a high-speed blender. Pulse the mixture until the batter is smooth and the oats are fully broken down. This should only take about 30 to 45 seconds.
- Fold your chosen mix-ins into the batter using a spatula. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters of the way full. Place the tin in the center rack of the oven. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be slightly golden and spring back when touched.
- Remove the muffin tin from the oven and let it sit for 5 minutes. This allows the muffins to firm up so they don’t stick to the pan or liners. Transfer the muffins to a wire cooling rack to cool completely. Serve them warm with a smear of peanut butter, or pack them into airtight containers for the week. Store them in the refrigerator for up to five days or freeze them for up to three months.
- Cook Time: 23 minutes