I adapted these muffins from a recipe a good friend gave me. They are SO good! We used to make them with chocolate chips per the original recipe which is obviously super yummy but my kids love them with blueberries instead so that is our go-to lately! We love them with peanut butter on them and a side of fruit for breakfast or packed as a snack into school lunches. The original recipe is also gluten free so go ahead and check it out below.
Ingredients:
- 2½ cups old fashioned oats
- 1 cup plain Greek yogurt
- 2 eggs
- 1/3 cup pure maple syrup
- 1½ tsp baking powder
- ½ tsp baking soda
- 2 ripe bananas
- 3/4 cup fresh blueberries
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions:
Preheat the oven to 400 degrees. Prepare a muffin tin (we tend to use liners but the batter does stick a little bit - it doesn't bother us). Place all the ingredients except blueberries (or chocolate chips if you are using them) in a blender or food processor. (If you're putting it in a blender try to ensure there is some liquid and not just oats in the bottom so it will blend easier.) Blend until the batter is smooth. Fold in the blueberries or add them to each muffin well after you pour the batter in the individual wells. Don't fill the wells any more than 2/3 full or they will overflow when they rise. Bake the muffins for 15-20 minutes (ours took closer to 18-20). Allow to cool before putting in an airtight container to store for three days (if they last that long) at room temperature. Or freeze extras (they can be defrosted in the fridge or in the microwave, wrapped in a paper towel). Makes about 16 muffins.
Adapted from:
http://dinnersdishesanddesserts.com/banana-oatmeal-chocolate-chip-muffins-gluten-free/#RwqtdsIy5iREv7IS.99
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