| 0.67 | tbsp | baking powder |
| 1 | tsp | baking soda |
| 2 | unit | bananas |
| 2 | unit | eggs |
| 1 | cup | GREEK YOGURT |
| 0.33 | cup | honey |
| 2.5 | cup | oats |
| 1 | tbsp | olive oil |
| 1 | tsp | vanilla extract |
1. Preheat oven to 350 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners (USE SILICONE LINERS AS MUCH AS POSSIBLE - THE MUFFINS STICK SO MUCH).
2. You will need to do steps 2 and 3 in batches if making oodles of muffins. Place the oats in the food processor and pulse for about 10 seconds or until flour-like. Add remaining ingredients to the food processor.
3. Process until everything is mixed together and oats are smooth.
4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.