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! :)
