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.