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Banana Oat Muffins

You won't miss the butter, oil or sugar in these easy-to-make flavorful banana muffins, trust me! Recipe on runlifteatrepeat.com.
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5 from 2 reviews

You won't miss the butter, oil or sugar in these easy-to-make flavorful banana muffins, trust me!

Ingredients

Units
  • 2 and 1/2 cups old fashioned rolled oats, plus extra for topping*
  • 2 teaspoons baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 3 large ripe bananas
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plain Greek yogurt*
  • 3/4 cup total optional add-ins: chocolate chips, chopped nuts, etc.*

Equipment Needed

Instructions

  1. Preheat the oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use muffin liners. This recipe makes about 15 muffins, so prepare a second muffin pan the same way.
  2. Place the oats1 in a  blender or food processor. Blend or process until powdery and flour-like. Then, add the rest of the ingredients, in the order listed, except for the 3/4 cup of add-ins. Blend or process until combined, scraping down the sides or bottom as needed. Stir in the add-ins.
  3. Pour the batter into the prepared muffin pans, filling them all the way to the top. Top with a few oats, if desired.
  4. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the temperature to 350°F. Bake for an additional 6-8 minutes or until a toothpick inserted into the center comes out clean— these took 7 additional minutes. The total baking time for these muffins is 12-13 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to finish cooling.
  5. Muffins stay fresh covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Notes

Make ahead tip: These muffins freeze well. Store in air-tight bag or container and freeze up to 3 months. Allow to thaw on the counter or defrost in the microwave.

Make these vegan: Use 2 chia seed eggs (1 chia seed egg = 1 Tablespoon chia seeds + 2.5 Tablespoon water + let sit for a few minutes) with dairy-free yogurt mentioned below.

1To make these gluten-free, use certified gluten-free old fashioned oats. I prefer the Bob's Red Mill brand.

2Any fat % of Greek yogurt can be used for these. To make this dairy-free, you can use dairy-free yogurt. I prefer Kite Hill plain unsweetened since it has a very plain flavor.

3The total add-ins for these muffins are 3/4 cup— use whatever you prefer (chocolate chips, chopped walnuts, etc.)

Find it online: https://runlifteatrepeat.com/banana-oat-muffins/