I adapted this Banana Oat Muffin recipe from a friend of a friend's award winning banana bread recipe. These muffins are moist, delicious, and full of healthy ingredients (oats for fiber and flax seeds for omega-3s). I love the individual portions of the muffins, which can be easily taken from the freezer and defrosted for a snack anytime of day.
Here are the ingredients you will need:
(Makes approximately 18 muffins)
- 1.5 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup softened butter
- 1 teaspoon vanilla
- 2 eggs
- 2 very ripe bananas
- 1/4 cup yogurt thinned with milk (or milk 1 tablespoon of vinegar)
- 2 cups oats
- 3 tablespoons ground flax seeds (optional)
- 1/2 cup chopped nuts, I like walnuts (optional)
- 1/2 cup chocolate chips, coarsely chopped (optional)
Preheat your oven to 350 degrees and grease a muffin tin or line a cookie sheet with silicon muffin holders. I like to use the silicon holders because not only are they reusable/environmentally friendly but they give a nice crispness to the muffin "stumps".
In a medium-sized mixing bowl, beat together sugar, butter, and vanilla at a medium mixer speed until light and fluffy. Beat in eggs, then bananas. Mix in flour alternating with yogurt, mixing after each addition only enough to moisten the dry ingredients.
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Stir in by hand oats and optional ingredients (ground flax seeds, nuts, chocolate chips).
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Fill two-thirds of each muffin tin or silicon holder. Sprinkle some oats and nuts on top to create a nice decorative muffin top after baking.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3AjC9sEQ_uQkmEbfagVRQ4oeJeE2QboJaqbWbgRI7Rm23mX6h0Yf7nX-_C4M-n18QdFBpiC8Fjbj5YMn9Cqj4VZR6UWN9NLbiZpfCGdd_0kkvk81goEfvbncVxe7XTHKEvHYxwZk0MT4/s320/SAM_1305.JPG)
Bake for about 15 minutes until the tops are richly browned. Remove and let cool completely before serving. If extra muffins are left, place in a ziploc bag and freeze. When ready, just remove, defrost, and bake at 350 until crisp again.
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