Ingredients

The following ingredients have 4 Servings
  • 1 cup Greek yogurt
  • 2 bananas (ripe as possible)
  • 2 eggs
  • ¼ cup milk
  • ¼ cup maple syrup
  • 2 cups oats (certified gluten free)
  • ¼ cup coconut sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup chopped walnut pieces (*reserve a 1/4 cup for the tops of the muffins)

Instruction

  • Preheat oven to 400 and line a muffin pan with paper liners and set aside.
  • In a medium mixing bowl, use a fork to mash the ripe bananas until they are smooth. Add the Greek yogurt, eggs, milk, and maple syrup and stir well to combine.
  • Add oats into a blender and mix until it turns into a flour-like consistency. Empty the oat flour into another mixing bowl and whisk in the baking powder, baking soda, and coconut sugar.
  • Bit by bit, tip the flour mixture into the Greek yogurt mixture, stirring until just combined. Don't overmix the batter. Gently fold in half of the walnuts
  • Pour batter into the lined muffin pan, filling each just over ¾ full. Sprinkle each with the rest of the walnuts.
  • Bake for 25-30 minutes, doing a toothpick test to make sure they are cooked through.
  • Allow muffins to cool in the pan for about 10 minutes before removing and transferring to a wire rack to cool completely.