Ingredients
The following ingredients have 12 Servings
- 1 cup mashed bananas
- 1/4 cup organic honey
- 2 Tbsp pure maple syrup
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cups Greek Yogurt (I used blueberry, but vanilla or plain would work as well)
- 1 large egg
- 1/2 cup Almond Milk
- 1 2/3 cups all purpose flour
- 1/3 cup rolled oats
- 1/4 cup slivered almonds (plus more for sprinkling)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup fresh blueberries
Instruction
- Preheat the oven to 425*. Line a 12-cup muffin tin with wrappers, or spray with cooking spray.
- In a large bowl, mix mashed bananas with honey, maple syrup, vanilla extract and almond extract until smooth.
- Add in Greek Yogurt, stirring until combined.
- Add in the egg, stirring until combined.
- Add in flour, baking powder, baking soda, salt, cinnamon, oats, and almonds, stirring gently until the mix is almost combined.
- Pour in the almond milk and continue to stir the mixture until just combined.
- Lastly, gently stir the blueberries into the muffins.
- Spoon batter equally into the muffin tin, about 3/4 of the way full. Sprinkle with slivered almonds, if desired.
- Reduce the oven temperature to 375 (preheating the oven at a high temperature helps the muffins to puff up bakery-style), and bake for about 20-22 minutes, or until a cake tester comes out clean.
- Enjoy warm, cold, or at room temp!
