Banana Oatmeal Muffins

Hi there!  Happy New Year!  Has it really been over a year since I’ve shared something with you?  Time has flown by!  Our little guy is walking now, and we love every minute with him!  I haven’t really baked many things since he was born aside from some special celebratory cakes, a few random batches of cookies, and these muffins.  I whipped these up the night before his birthday so he had a special treat to share at daycare and so that we had a tasty baked good to put a candle in when we sang to him.  We’ve been making his food since he started solids, but this was the first time he tried my baking, so his first bite was a special moment for me!  These muffins come together really quickly and have a tiny halo of health since they are made with whole wheat and oatmeal flours and bananas.  That being said, I didn’t let him eat too much since we’re really striving for him to have a healthy diet!  If you want a nice muffin that uses up the cache of ripe bananas that is taking over your freezer, give these a try!

 

Notes:
These muffins are super tasty and not overwhelmingly banana-flavored.  I had them in the oven and the kitchen cleaned in about an hour.  Use full-fat yogurt for this recipe; I used plain yogurt, but full-fat Greek-style should also work.  You can use any light-flavored oil for this recipe.  I was going to use grape seed oil, but then I realized we were out of it.  Next time, I might try melted coconut oil.  Use old-fashioned oats instead of the quick-cooking kind.  The tablespoon of baking powder is not a typo; it is needed to help the muffins rise properly since they are made with whole wheat and oat flours.  If you don’t like using muffin liners, you can grease and flour the pans.  I like using the liners because it makes releasing the muffins and cleanup easier.  The battery in my scale was dead, so I didn’t weigh any of the ingredients.  Sorry!

Adapted from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains

Ingredients:
1 cup white whole wheat flour
½ cup oat flour
¾ cups old-fashioned rolled oats
¾ cup light brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg   
2 eggs
¼ cup plain full-fat yogurt
1 cup mashed banana (~2 large bananas)
¼ cup canola oil
2 teaspoons vanilla extract

Yields 12 regular-sized muffins

Stir, Beat, Stir, Divide, and Bake:
Adjust the oven rack to the middle level of the oven and preheat to 400°F.  Line 12 muffin wells with paper wrappers, and set aside.  In a large bowl, stir together the whole wheat flour, oat flour, rolled oats, light brown sugar, baking powder, salt, cinnamon, and nutmeg.  In a separate medium-sized bowl, lightly beat the eggs.  Add the yogurt, mashed banana, canola oil, and vanilla, and stir until fully combined.  Add the wet ingredients to the dry ingredients, and stir until just combined.  Divide the batter evenly among the lined muffin wells.  Bake at 400°F for 20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.  Allow the muffins to cool in the pan for 5 minutes, and then remove them from the pan and place them on a wire rack to finish cooling.  Once they are cool, store them in an air-tight container. 

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