I made these muffins for breakfast this morning and I could not stop myself from having seconds! I followed your recipe measurements exactly. The only change I made was that I pulsed the dry ingredients in the food processor first until the oats were ground to a course flour consistency and then quickly mixed in all the wet ingredients. I am not a fan of overmixed muffins because they tend to get too rubbery. These came out delicious and I will definitely make again.
Recipe >> Banana Oat Greek Yogurt Muffins @ runningwithspoons.com