This post is old, so what you see here may not reflect my current opinion and mindset, certain information may be outdated, and links may be broken.
My mother surprisingly loved the strawberry oat muffins, so she wanted me to make some more. I didn’t have any more Greek yoghurt, though, so I had to use regular fat-free Yoplait blueberry yoghurt. And instead of using strawberries, I added in one banana. It turned out great — better than the strawberry ones! In fact, you could even add another banana and it still would come out better. I am also planning on adding cocoa powder next time. Mmmmm.
Banana Oat Muffins
2 1/2 cup oats (old fashioned kind, not quick cooking)
1 cup plain low-fat Greek yoghurt OR fat-free regular yoghurt
3-5 tablespoon of agave nectar (more if you want it sweeter)
1 1/2 tsp baking powder
1/2 tsp baking soda
1-2 ripe banana
12 silicone or foil muffin cups. Paper ones will not work!
1. Preheat oven 400 degrees. Line the muffin pan.
2. Place all ingredients in a blender or food processor. Blend and mix until oats are smooth.
3. Spoon the batter into the muffin cups.
4. Bake for 20-25 minutes until toothpick comes out clean.