Healthy Breakfast Muffins in 35 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C). Line your muffin tin with silicone liners or grease them thoroughly.
2. Blend the rolled oats in a food processor until they reach a coarse, flour-like consistency.
3. In a large bowl, whisk together the oat flour, almond flour, baking soda, cinnamon, and salt.
4. In a separate bowl, beat the eggs, then stir in the mashed bananas, Greek yogurt, maple syrup, vanilla, and melted coconut oil until the mixture is smooth and creamy.
5. Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined—do not overmix.
6. Gently fold in the blueberries and walnuts.
7. Scoop the batter into the muffin tins, filling each about ¾ full.
8. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean and the tops are a light golden brown.