I’ve got a great new power muffin for you. They can quickly be made up with the extra bananas you have on hand. Or, if you are like me, with the bananas you have in the freezer. This amazing banana oatmeal power muffins recipe is so moist and delicious you’ll want to make a double batch, so consider yourself warned! They are perfect for lunch boxes, snack time, or even breakfast with a cup of tea.
These are also fun for a baking projects with your kids if you want to get them involved in the kitchen. Kids can press pulse on the food processor while you prepare the baking tins. The coolest thing about these muffins is how the oatmeal stands in for the flour. They taste rich and nutty and are far better than anything you could ever buy at a store!
Banana Oatmeal Power Muffins
So good, you'll want to make a double batch. Consider yourself warned.
- plain Greek yogurt: 1 cup
- ripe bananas: 3, mashed with a fork
- eggs: 2, large
- vanilla extract: 1 teaspoon
- quick cooking oats: 2 cups
- packed light brown sugar: ⅓ cup
- kosher salt: ½ teaspoon
- baking powder: 1½ teaspoons
- baking soda: ½ teaspoon
Step 1: Heat the oven to 350 degrees F. Line a 12-cup muffin tin or spray the cups with cooking spray. Set aside.
Step 2: Add all of the ingredients to the bowl of a food processor. Secure the lid to the top of the processor and pulse until the ingredients are completely combined. Spoon the batter into the muffin tins until each one is ¾ full. Bake for 18 to 20 minutes, or until the top springs back lightly when touched. Remove from the oven and allow to cool completely. Serve with tea.
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