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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Perfect breakfast, made flour less Ingredients:
2 1/2 cups old fashioned oats (or gluten-free) |
1 cup plain low-fat greek yogurt |
2 eggs |
3/4 cup sugar (or sweetener of choice) |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 ripe bananas |
Directions:
1. 1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. 2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. {I added the oats a cup at a time and blended in between}.
3. 3. Divide batter among cupcake liners, and bake for 15-20 minutes, or until toothpick comes out clean.
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