Now there’s absolutely no excuse for skipping breakfast! These muffins are like a portable bowl of oatmeal. The fruit is even included. AND… they are kid-tested and approved!
This is a great base recipe. Make it your own, play with it, use your creativity. I often add walnuts, flax seeds, cranberries (dried or fresh), chocolate chips, any kind of fruit, whatever is in season. This is good clean eating. Enjoy!
Banana Oatmeal Muffins
Yield: 12 large
Bake: in 400ºF oven for 20 minutes
1 1/4 cup rolled oats
1/2 cup yogurt, plain low-fat
1/2 cup milk, low-fat
1 tsp pure vanilla extract
1/2 cup brown sugar (or any natural sweetener of choice)
1/3 cup oil, sunflower or vegetable oil
2 bananas, large, ripe, mashed
1 egg, large, lightly beaten
1 1/2 cup oat flour (just grind 2 cups oats in blender)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
In a bowl mix together rolled oats, yogurt, milk, and vanilla. Let soak for 10 minutes.
Mix oat flour, salt, spices, baking powder and baking soda in a bowl.
Add brown sugar, mashed banana, egg and oil to rolled oats mixture. Mix well.
Add dry ingredients to the rolled oats mixture. Mix well. Fill greased or paper lined muffin cups 2/3 full.
Bake for approximately 20 minutes.