Prep time: 5 minutes
Cook time: 18 minutes
Yields: 12 muffins
Ingredients
- Bananas: 2 large ripe bananas (the spottier, the better!)
- Eggs: 2 large eggs
- Yoghurt: 1/2 cup (120g) Greek yoghurt (plain or vanilla)
- Oats: 2 cups (180g) rolled oats (old-fashioned or quick oats)
- Sweetener: 1/4 cup (60ml) maple syrup or honey
- Leavening: 1 teaspoon baking powder + 1/2 teaspoon baking soda
- Flavor: 1 teaspoon vanilla extract + 1/2 teaspoon cinnamon
- Pinch of salt
Optional Mix-ins: 1/2 cup dark chocolate chips, walnuts, or blueberries.
Instructions
1. Preheat and Prep. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.
2. Blend the Wet Ingredients. Add the bananas, eggs, Greek yoghurt, maple syrup, and vanilla extract into a blender. Blend on high until the mixture is smooth and creamy.
3. Add Dry Ingredients: Add the oats, baking powder, baking soda, cinnamon, and salt to the blender. Pulse the blender a few times until the oats are broken down and combined with the wet mixture. Note: Don't overblend if you want a bit of texture; blend until smooth if you want them fluffy like flour muffins.
4. Stir in Mix-ins. If you are using chocolate chips or nuts, stir them in by hand with a spoon (don't blend them!).
5. Bake Pour the batter into the muffin cups, filling them about 3/4 full. Top with a few extra oats or chocolate chips for a bakery-style look. Bake for 15–18 minutes, or until a toothpick inserted into the centre comes out clean.
6. Cool Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
1. Preheat and Prep. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.
2. Blend the Wet Ingredients. Add the bananas, eggs, Greek yoghurt, maple syrup, and vanilla extract into a blender. Blend on high until the mixture is smooth and creamy.
3. Add Dry Ingredients: Add the oats, baking powder, baking soda, cinnamon, and salt to the blender. Pulse the blender a few times until the oats are broken down and combined with the wet mixture. Note: Don't overblend if you want a bit of texture; blend until smooth if you want them fluffy like flour muffins.
4. Stir in Mix-ins. If you are using chocolate chips or nuts, stir them in by hand with a spoon (don't blend them!).
5. Bake Pour the batter into the muffin cups, filling them about 3/4 full. Top with a few extra oats or chocolate chips for a bakery-style look. Bake for 15–18 minutes, or until a toothpick inserted into the centre comes out clean.
6. Cool Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Where I Shop for This Recipe
The Oats: For the best texture, I love using Flahavan's Porridge Oats (available at Tesco or Waitrose) because they are creamy but hold their shape. If you are on a budget, Aldi’s Everyday Essentials Porridge Oats work perfectly fine for blending!The Yoghurt: The secret to moist muffins is thick yoghurt. I recommend FAGE Total 5% or Lidl’s Milbona Greek Style Yogurt. Avoid "fat-free" versions if you want that rich, bakery-style texture.
Gluten-Free Tip: If you are cooking for someone with celiac disease, make sure to grab the M&S Made Without Wheat oats or Nairn’s Gluten Free oats to be safe.
Kitchen Gear: What I Use
The Blender: You don’t need a fancy Vitamix for this! I use my trusty NutriBullet (or Ninja), and it breaks down the oats in seconds.The Oven: I bake these in my Bosch fan-assisted oven.
Temperature Tip: If you are using a fan oven like me, remember that they run hotter! The recipe calls for 175°C, but for a fan oven, I drop it to 160°C to stop the tops from burning before the middle is cooked.
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