Tasty banana muffins

This is my recipe doubled which makes 30 regular size (filled to the top) muffins. Feel free to cut the recipe in half and use just 1/3 cup butter or 1/3 cup yogurt.

Wet Ingredients:

1/3 cup butter, melted
1/3 cup greek yogurt
1 cup (use less if you want less sweet) pure maple syrup
4 eggs
5 medium sized bananas, mashed with fork
1/2 cup milk
1-2 tsp vanilla extract


Dry Ingredients:

3 1/2 cups white wheat flour
2/3 cup oats
1 tsp cinnamon
1 tsp salt
2 tsp baking soda


Directions:

Preheat oven to 325 degrees.

In a large bowl combine the white wheat flour, the oats, cinnamon, baking soda, and salt.

Combine butter and greek yogurt and whisk together.  Add maple syrup and whisk again.   Add the eggs and whisk to combine.  Add mashed bananas and milk and stir with a wooden spoon.  Mix in vanilla extract.  Slowly add in the combined dry ingredients and stir until combined. Don't overstir but be sure you get "under the bed" as my Mom always said.  Chocolate chips are optional unless you have small helpers in which case they are usually not optional.

Spray your muffin pan or use cupcake liners.  Scoop spoonfuls (we use an ice cream scoop) into each cupcake well.  I use two 12-muffin trays and 1 six-muffin tray.  (Actually we do two rounds using the 12 muffin tray).  We fill them to just below the top and they make nice size muffins and don't overflow because it's a thick batter. Cook for 22-25 minutes (test for doneness with a toothpick).  Put on a cooling rack to cool.

Eat with peanut butter or plain.  Serve with fruit on the side for a tasty breakfast.  We keep at room temperature for a few days.  These can be frozen once they are cooled as well.  Hope you enjoy!

Based on the recipe: https://cookieandkate.com/2015/healthy-banana-muffins-recipe/