Ingredients:

  • 3 cups Old-Fashioned Rolled Oats
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Sea Salt
  • 2 Large Overripe Bananas
  • 2 Large Eggs
  • 1 cup Milk of choice
  • 1/4 cup Pure Maple Syrup
  • 1 tsp Pure Vanilla Extract
  • 1 1/2 cups Fresh or Frozen Blueberries

Instructions:

  1. Preheat oven. Set your oven to 350°F and grease your muffin tin thoroughly. Note: Use butter or a high-quality spray to prevent the oats from sticking.
  2. Mash bananas. In a large bowl, smash the 2 bananas until they are a liquid like slurry with few lumps.
  3. Whisk wet ingredients. Add the 2 eggs, 1 cup milk, 1/4 cup maple syrup, and 1 tsp vanilla to the bananas. Whisk until the eggs are fully incorporated.
  4. Add dry ingredients. Stir in the 3 cups oats, 1 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp salt.
  5. The Hydration Fold. Let the mixture sit for 5 minutes. Note: This allows the oats to start absorbing the liquid for a better set.
  6. Fold in berries. Gently stir in the 1 1/2 cups blueberries until evenly distributed throughout the batter.
  7. Fill the tin. Divide the mixture evenly between the 12 muffin cups. They should be nearly full as they don't rise much.
  8. Bake the cups. Place in the oven for 25 minutes until the tops feel firm and golden.
  9. Cool properly. Let them sit in the tin for 10 minutes before removing. Note: This carryover heat finishes the setting process.