A few months ago I found a recipe similar to this one but when I tried baking the muffins, they completely flopped. Recently, I have begun my journey to healthier eating and was really wanting to begin making new recipes that I can enjoy - guilt-free! I found this recipe, very similar to the one I had tried months ago on the blog, Well Plated by Erin.
YIELD: 12 muffins
COOK TIME: 15 minutes
TOTAL TIME: 40 minutes
Ingredients:
2 cups oats (quick cooking or old fashioned)
2 large very ripe bananas
2 large eggs
1 cup plain Greek yogurt
2-3 tablespoons honey (I used two and they tasted sweet enough for me)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen)
Directions:
Preheat the oven to 400 degrees. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly greasing them as well. Set aside.
Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins.
Divide the batter between the prepared muffin cups, filling each no more than 3/4 of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Remove from the pan and enjoy!
NOTE: I ate one after it had cooled for ten minutes in the pan but I think these muffins hold together best when cooled completely.
Preheat the oven to 400 degrees. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly greasing them as well. Set aside.
Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins.
Divide the batter between the prepared muffin cups, filling each no more than 3/4 of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Remove from the pan and enjoy!
NOTE: I ate one after it had cooled for ten minutes in the pan but I think these muffins hold together best when cooled completely.
2 comments:
I was just thinking yesterday that I needed to find a recipe for oatmeal muffins! Thank you!
You're very welcome!
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