|1 cup||(250 ml)||plain Greek yogurt|
|2||over-ripe bananas (about 1 cup or 250 ml mashed)|
|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|
- 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.