Preparation Steps

• Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease the cups.
• Place the rolled oats in a blender or food processor and pulse until they become a fine oat flour (about 20–30 seconds). Transfer the oat flour to a large mixing bowl.
• Into the bowl with the oat flour add the protein powder, baking powder, salt, and cinnamon. Whisk the dry mixture until evenly combined and aerated.
• In a separate bowl, mash the banana well, then whisk in the eggs, Greek yogurt, applesauce, maple syrup and vanilla until smooth. Stir in the 1/4 cup milk; the batter should be thick but pourable.
• Pour the wet ingredients into the dry and fold gently with a spatula until just combined. If the mixture seems too stiff, add a splash more milk. Fold in the blueberries last so they don’t burst.
• Let the batter rest for 8–10 minutes at room temperature—this hydrates the oats and gives a better muffin texture.
• Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Smooth the tops with the back of a spoon and optionally sprinkle a few extra oats or blueberries on each muffin.
• Bake for 18–20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out mostly clean. Check at 16 minutes to avoid overbaking if your oven runs hot.
• Let muffins cool in the tin for 8–10 minutes, then transfer to a wire rack to cool completely. Serve warm or room temperature.