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
- Preheat oven to 375.
- Mash the banana in a large bowl and then add the remaining wet ingredients and whisk until well combined.
- Add the oatmeal and allow it to sit while you combine your dry ingredients in a medium bowl.
- Add in 3/4 cup of the walnuts (reserve some to sprinkle on top)
- Using a large spatula, fold the wet and dry ingredients together just until the dry ingredients no longer visible.
- Spray a 12 cup muffin tin with cooking spray and divide the batter evenly between them.
- Sprinkle with the remaining walnuts and bake about 30 minutes or until toothpick tests clean and they are nicely browned.
- Allow to cool a few minutes and then let them finish cooling on a cooking rack.