Ingredients
| 1 cup | (250 ml) | plain Greek yogurt |
| 2 | over-ripe bananas (about 1 cup or 250 ml mashed) | |
| 2 | large eggs | |
| 2 tbsp | (30 ml) | butter, melted |
| 2 cups | (500 ml) | large-flake (or quick) oats |
| 1/3 cup | (75 ml) | maple syrup |
| 1 1/2 tsp | (7 ml) | baking powder |
| 1/2 tsp | (2 ml) | baking soda |
| 1 cup | (250 ml) | fresh raspberries |
Directions
- Preheat oven to 400F(200C), grease or line a 12-cup muffin tin.
- Add all the ingredients except for the raspberries to a good quality blender or food processor and blend until smooth.
- Pour batter into prepared muffin pan, filling each cup 3/4 full. Place 3-4 raspberries on top of each muffin and gently press down.
- Bake for about 17 minutes, until the tops of your muffins are set. Cool in pan for about 10-15 minutes before serving. Store in an air-tight container for up to a week.