Healthy oat, banana, and lemon muffins! Ready in 1 minute! No flour!

Rolled Oats: 2/3 cup (65 g)

Whole Almonds: 1 tbsp (20 g)

Ground Cinnamon: 1 tsp

Baking Powder: 1.5 tsp

Banana: 1 medium/large

Eggs: 2

Salt: 1 pinch

Sweetener (e.g., Stevia): 1 tbsp

Olive Oil: 3 tbsp

Greek Yogurt: 2 tbsp

Lemon Zest: From 1 small lemon

Flaked Almonds: For garnish

Prepare Dry Ingredients:

Grind 2/3 cup of rolled oats into flour using a coffee grinder or blender, then place in a bowl

Grind 1 tablespoon of whole almonds and add to the oat flour

Stir in 1 tsp cinnamon and 1.5 tsp baking powder, then mix well

Prepare Wet Ingredients:

Peel and mash 1 banana with a fork

Transfer the mashed banana into a separate bowl and whisk together with 2 eggs and a pinch of salt

Whisk in 1 tbsp sweetener (such as Stevia), 3 tbsp olive oil, and 2 tbsp Greek yogurt until smooth

Grate the zest of 1 small lemon and fold it into the wet mixture

Combine & Portion:

Add the dry oat-almond mixture to the wet mixture and stir until fully combined into a muffin batter

Line a 6-cup muffin pan with parchment paper or muffin liners

Evenly divide the batter among the muffin cups

Top each muffin with a sprinkle of flaked almonds

Bake in a preheated oven at 350°F (180°C) for 20 minutes

Allow to cool slightly before serving