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.