Ingredients
- 1 cup quick cooking oats or instant
- 1 cup boiling water
- 4 overripe bananas
- 1 cup brown sugar packed (about 160g)
- 1/2 cup unsweetened applesauce
- 1/2 cup 0% plain Greek yogurt
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups whole wheat flour fluffed and leveled (about 260g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- chocolate chips, nuts or raisins optional
Instructions
-
Preheat oven to 350 degrees F and line 3 muffin pans with paper liners, spray with non-stick spray or use silicone muffin cups. (see notes in post above)
-
Add oats to a medium bowl and cover with boiling water. Set aside.
-
In a large bowl, mash bananas with a fork or whisk. Add sugar, applesauce, yogurt, eggs, and vanilla, and whisk until combined.
-
Add flour, baking powder, baking soda, cinnamon and salt, and stir until just combined. Gently stir in the soaked oats.
-
Fill muffin cups 3/4 full and bake for 14-16 minutes, until a toothpick comes out clean or with moist crumbs.
-
Let cool in pans for 5-10 minutes before removing to a wire rack to cool completely. Store in an airtight container on the counter for 2 days, in the fridge for 1 week, or in the freezer for up to 3 months.
