🥣 The 3-Ingredient Recipe

Prep time: 5 mins | Bake time: 15–20 mins | Yields: 12 muffins

2 cups Rolled Oats: (Old-fashioned oats work best for texture).
3 Large Ripe Bananas: The spottier, the better! This is where all your natural sweetness comes from.
2 Large Eggs: This acts as the binder to keep them “soft and cozy.”

Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with silicone liners or spray well with non-stick spray.
Mash: In a large bowl, mash the bananas until they are mostly liquid.
Mix: Whisk in the eggs, then fold in the oats until everything is well combined.
Bake: Scoop the mixture into the muffin tins. Bake for 15–20 minutes, or until the tops feel firm to the touch.
Cool: Let them sit for 5 minutes before removing from the tin.

The “Flour” Hack: If you prefer a cake-like muffin over a dense oatmeal texture, pulse half of your oats in a blender to make a coarse flour before mixing.
Add-Ins (May add points): If you have a few points to spare, a dash of cinnamon, a splash of vanilla extract, or a handful of blueberries makes these feel like a gourmet bakery treat.
Storage: These stay soft in the fridge for up to 5 days, or you can freeze them for a quick “grab-and-go” snack.