Ingredients
Scale
- 2 cups Old Fashioned Rolled Oats
- 1 cup Plain Greek Yogurt (2% or Full Fat works best)
- 2 Large Eggs, beaten
- 1/2 cup Mashed Banana (about 1 large ripe banana)
- 1/4 cup Honey or Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- 1/2 cup Fresh Blueberries or Chocolate Chips (optional topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin generously with non-stick cooking spray or use silicone muffin liners to ensure easy removal. Mash your ripe banana in a small bowl until it reaches a smooth consistency.
- In a large mixing bowl, combine the Greek yogurt, beaten eggs, mashed banana, honey, and vanilla extract. Whisk these ingredients together until the mixture is smooth and well-incorporated. The Greek yogurt provides the moisture and protein base for the cups.
- Add the rolled oats, baking powder, cinnamon, and salt directly into the wet mixture. Use a spatula to fold everything together until the oats are fully coated. If you are adding mix-ins like chocolate chips or nuts into the batter, fold them in now. Let the batter sit for 5 minutes to allow the oats to soak up some of the moisture.
- Divide the batter evenly among the 12 muffin cups, filling each one nearly to the top. If you saved some berries or nuts for the top, press them gently into the surface of each cup now. Place the tin in the center rack of the oven and bake for 22 to 25 minutes, or until the tops feel firm and a toothpick comes out clean.
- Remove the muffin tin from the oven and let the cups cool in the pan for at least 10 minutes. This cooling period is crucial as the cups continue to set. Once cooled, use a knife to gently loosen the edges and transfer them to a wire rack. Store them in an airtight container in the refrigerator for up to five days.
- Cook Time: 35 minutes