Thursday, May 24, 2012

Banana Oatmeal Muffins


Adding  oatmeal and walnuts into muffins  adds additional nutritional value and keeps us satisfied longer.  If I am serving muffins for a coffee break...
I sometimes pipe some soft butter on top and set out some knives. 
  • 2 large  ripe bananas
  • 3/4 cup low fat unflavored yogurt
  • 1 egg
  • 1/3 cup canola oil
  • 1/2 cup brown sugar
  • 3/4 cup quick oats
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup finely chopped walnuts
  1. Preheat oven to 375.
  2. Mash the banana in a large bowl and then add the remaining wet ingredients and whisk until well combined.
  3. Add the oatmeal and allow it to sit while you combine your dry ingredients in a medium bowl.
  4. Add in 3/4 cup of the walnuts (reserve some to sprinkle on top)
  5. Using a large spatula, fold the wet and dry ingredients together just until the dry ingredients no longer visible.
  6. Spray a 12 cup muffin tin with cooking spray and divide the batter evenly between them.
  7. Sprinkle with the remaining walnuts and bake about 30 minutes or until toothpick tests clean and they are nicely browned.
  8. Allow to cool a few minutes and then let them finish cooling on a cooking rack.


15 comments:

  1. Think I'm gonna make these! I have all the ingredients.

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    1. Mine are in the oven right now....Think this recipe calls for to much flour but I made it work..just added a little milk..we will see!~

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  2. I love your idea of the soft butter on top:)

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  3. So pretty and yummy looking.

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  4. Looks delicious! Maybe tomorrow for breakfast.

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  5. Pinnning this recipe...these look great! Thanks, Lovella!

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  6. Oh yum - I love any kind of banana muffins and these look perfect!

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  7. I baked these muffins yesterday and they are delicious!

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  8. Have these in the oven baking right now....just in time for an after school snack for the kids!

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  9. I made these, and they unfortunately didn't turn out.
    Not sure what I did wrong. I substituted the white flour for whole wheat flour, as I ran out of the white.

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    Replies
    1. I have learned the hard way to be very sure about the measurements of baking powder and baking soda--perhaps this was your problem.

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  10. I used your recipe as a base. Wow! Thanks for posting. They turned out really great! I sub'd Agave nectar for the brown sugar and used 1/2 cup of whole wheat flour and 1 1/2 cup white flour. I also used an oatmeal mix that I had on hand instead of the quick oats. Added chocolate chips instead of the walnuts (because my main muffin eaters are under 3!) The batter was a little dry due to the substitutions so I added low fat milk until it looked like the right consistency. Big hit with the crowd! And healthy too! Thanks again for posting.

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  11. Made these using 1 cup whole wheat and 1 cup unbleached flour. Very tasty! Will definitely make again.

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  12. I made these and was not a big fan. I used vanilla greek yogurt and applesauce in place of the canola oil but they just had no taste even though I added vanilla extract. I added a little milk to get a more batter-like consistency but I think the brown sugar needs to be doubled AT LEAST.

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