If you’ve ever thought that you didn’t have time to make fresh, homemade muffins on a weekday, you are going to love this recipe.
This batter is whipped up in about 3 minutes in your food processor (or blender). No separate bowls, sifting or folding required!
Better still, these muffins are also gluten-free. The “flour” is finely ground oats – perfect for those with dietary restrictions, or who are simply looking to reduce their intake of simple carbohydrates.
Moist, tender and flavorful, thanks to the bananas and Greek yogurt, you can eat them plain or jazz ‘em up with your choice of mix-ins. They travel well and are a perfect take along for your lunchbox, desk drawer or on-the-go snack!
2 cups oats (quick cooking or old fashioned)
2 ripe bananas
2 large eggs
1 cup plain, fat-free Greek yogurt
3 tablespoons honey
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon vanilla
pinch of kosher salt
Mix-ins: ½ cup of chopped nuts, dried or fresh fruit, chocolate chips (optional)
1. Pre-heat oven to 400 degrees. Line a 12-cup muffin tin with paper liners; lightly grease the liners.
2. Place the oats in a food processor and process till finely ground and the consistency of flour. Add in the remaining ingredients except for the mix-ins, if using. Blend till smooth.
3. If using mix-ins, transfer batter to a bowl and gently stir in. Pour batter into your prepared muffin tin; sprinkle with additional mix-ins if desired.
4. Bake for 15-18 minutes, or till golden brown and a toothpick tests clean. Transfer tin to a wire rack for 10 minutes, then remove muffins from tin to cool completely.