Banana Oatmeal Muffins

I found this recipe for banana muffins on pinterest (originally from this blog) and decided to give them a shot.  They are DELICIOUS with a little cream cheese for breakfast! And they're healthy! It's my new go-to recipe for when I have too many over-ripe bananas (gag me) :)

Banana Oatmeal Muffins

Makes 12 muffins

2 1/2 C old-fashioned rolled oats (NOT the quick cooking kind)

1 C plain low fat Greek yogurt (I used Mountain High instead because that's what I had on hand.)

2 eggs

3/4 C sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

3 bananas (or maybe 4, if you like a strong banana flavor)

1. Preheat oven to 400°F. Spray tin with cooking spray (apparently, paper muffin tin liners don't work well with this recipe, but foil ones do. I just used cooking spray.)

2. Place all ingredients in blender and blend until oats are smooth (add oats a little at a time then add liquids; stir a few times throughout).

3. Divide batter among wells and bake for 20-25 minutes, or until toothpick comes out clean (I baked them a bit shorter because my oven is weird; watch them carefully).

I halved this recipe and it worked fine, but I did put in 2 bananas (what are you going to do with the leftover half of a black slimy banana anyway) and the muffins tasted perfectly banana-ey.  I definitely wouldn't use less than 3 bananas for a full recipe, maybe even go to 4.  I hope you enjoy them! :)