2 c oats (quick-cooking OR old-fashioned)

2 lg very ripe bananas

2 lg eggs

1 c plain greek yogurt

2-3 tbs honey

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp vanilla

1/8 tsp kosher salt

up to 1/2 c mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries ((fresh or frozen and rinsed)

Preheat the oven to 400 degrees. Lightly grease a 12-cup standard muffin tin or line with paper liners If using liners, lightly grease them as well. Set aside.

Place all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade. Blend or process on HIGH, stopping to scape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins.

Divide the batter among the prepared muffin cups, filling each no more than 3/4 of the way to the top. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes.

1 muffin per serving