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Prep Time: 5 mins | Cook Time: 15 mins | Serves: 12

Ingredients

• 2 c rolled oats

• 2-3 ripe bananas

• 2 eggs

• ¾ c plain Greek yogurt (2% or whole fat)

• 1/3 c maple syrup

• 1½ tsp baking powder

• ½ tsp baking soda

• ½ tsp vanilla

• ¼ tsp salt

• 1 Tbsp cinnamon

• ¾ c walnuts, chopped, optional

• ¾ c dark chocolate chips, optional

Directions

1. Pre-heat oven to 400 degrees.

2. Blend oats in blender until flour consistency.

3. Combine oat flour, bananas, eggs, yogurt, maple syrup, vanilla, baking powder, baking soda, salt, and cinnamon in a large bowl (or add to blender), stir/blend until smooth.

4. Add walnuts and chocolate chips and mix into batter.

5. Spray muffin cups with cooking spray and fill 2/3 full with batter.

6. Bake for 15-20 mins (standard muffin cups), or 25-30 mins (for larger muffin cups).

Notes

• Use silicone baking cups and cooking spray to minimize sticking

• Cool and store in a sealed container at room temperature for up to 3 days. Individually wrap in paper, then store in a sealed plastic bag in the freezer for up to 3 months.

• Add in chocolate chips, walnuts, almonds, sunflower seeds, flax seeds, chia seeds, or dried fruit as desired

Nutrition: (per 1 standard muffin, without walnuts or chocolate chips) Calories: 212 kcals | Total Fat: 7 g | Sodium: 124 mg | Carb: 34 g | Protein: 5 g | Sugars: 5 g.

In the Kitchen | June 2021 | Recipe inspired by Bless This Mess.
Basecamp Prevention + Wellness, Providence | providencebasecamp.org