Savory Egg and Oat Breakfast Muffins

1.Preheat your oven to 350°F (175°C). Lightly grease a 6-cup muffin tin with olive oil or melted butter.

2.In a large mixing bowl, whisk the eggs until well beaten.

3.Add the mashed banana, milk, and honey to the eggs and whisk until combined.

4.In a separate bowl, combine the rolled oats, chia seeds, baking powder, salt, and black pepper. Stir to mix evenly.

5.Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep muffins tender.

6.If using, fold in the grated cheddar cheese, chopped spinach or kale, and minced garlic for added flavor and nutrition.

7.Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

8.Bake in the preheated oven for 20-25 minutes, or until the muffins have set and a toothpick inserted into the center comes out clean.

9.Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

10.Serve warm or at room temperature. These muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage.