No-Flour Pistachio Cherry Oat Muffins

Ingredients

• 2 cups rolled oats
• 2 ripe bananas, mashed
• 2 eggs
• ⅓ cup Greek yogurt
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup dried cherries, chopped
• ⅓ cup pistachios, roughly chopped
• 2 tbsp shredded coconut (optional)
• 2 tbsp olive oil or melted coconut oil

Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
2. Blend the rolled oats into a fine oat flour.
3. In a bowl, mix mashed bananas, eggs, Greek yogurt, honey, vanilla, and oil.
4. Add oat flour, baking powder, cinnamon, and salt. Mix until just combined.
5. Fold in the dried cherries and pistachios.
6. Divide batter between muffin cups, filling each about ¾ full.
7. Sprinkle extra pistachios and cherries on top.
8. Bake for 20–25 minutes, until golden and a toothpick comes out mostly clean.
9. Cool for 10 minutes before removing from the pan.

Tip: For a softer, moister muffin, don't overbake. Fresh cherries can also be used—just pit and chop them well.