These muffins would be perfect toasted with jelly for breakfast or as a small snack. They are not very sweet and are definitely a healthy way to start the day! Gluten free and dairy free (if desired).
⅓ cup maple syrup
¼ teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla extract
1 tablespoon cinnamon
1.5 cup yogurt (used Greek, but a nondairy yogurt could be used instead)
3 cups oats
1 cup almond milk
Optional: dried cranberries
Preheat the oven to 350˚F/180˚C.
In a medium bowl, mash bananas. Mix eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt into mixture.
Add oats and milk, and mix. Let the mixture sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal.
Line muffin tins with muffin liners. Pour the mixture into each muffin cup about ¾ full. Add your preferred toppings and gently push your toppings into each muffin cup.
Bake for 30 minutes.
Let cool for 5 minutes before eating. Once cool, you can also store in an airtight container or freeze in a storage bag.