Oh how I often wish I had even the smallest artistic bone in my body. But, no… I just don’t.
I am always the worst at pictionary. It takes me about 30 minutes to write my name in bubble letters. And I couldn’t figure out how and where to hang pictures on a blank wall if my life depended on it.
But I can get pretty creative in the kitchen. And that’s one reason I love cooking and baking so much. And these muffins are the perfect palette for being creative. They start with such a basic, easy recipe, but then you just take them in all kinds of different directions. Basically turning them into whatever kind of muffins you like!
My favorite combination is with mini chocolate chips, dried cherries, and shredded coconuts. But you could also add sliced almonds and dried blueberries or cinnamon and raisins or white chocolate chips and chopped apricots. Your options are endless – so let the creative juices flow!
This is a recipe I think you’ll love! So, I created a handy little recipe card and shared it at the bottom of this post.
To make these delicious oatmeal muffins you will need:
2/3 cup Greek Yogurt
1/3 cup water
1 cup quick cooking oats
1/3 cup mashed banana
1/4 cup sugar
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup your choice of mix-ins (my favorites are mini chocolate chips, dried cherries, and shredded coconut)
Here’s what you do:
Preheat oven to 425 degrees.LIghtly grease muffin tin(s).( This recipe makes 24 mini plus 6 regular-sized muffins or 12 regular-sized and 12 mini muffins.)
Combine the Greek yogurt, water and oats in a small bowl. Let sit for a few minutes.
Mash a banana (or two) and measure out 1/3 cup mashed banana. Using a handheld mixer or by hand, combine the banana, sugar, and oil.
Add the yogurt mixture to the wet ingredients and stir until combined. Add the flour, salt and baking soda. Stir until the flour is absorbed. Fold in the mix-ins of your choice. My favorites are mini chocolate chips, dried cherries and shredded coconut.
Spoon batter into muffin tins. Place in the oven, then turn the heat down to 375 degrees. Bake for 10-13 minutes for mini muffins and 15-19 minutes for regular-sized.
These are best served warm, but they also freeze well!
Here’s the recipe card – hope you enjoy these as much as my family does 🙂