Oatmeal Banana Breakfast Muffins

A tasty recipe for Banana Oat Muffins, originally found on The Well Traveled Wife. I used to make these for Mrs. Wolfe to have for breakfast when she used to work early at the spa as a massage therapist.

Note that this is not the same as the banana bread recipe.

Also note that this was originally a Gluten Free recipe, using GF oats, though it works just as well with regular oats.

Lastly, this recipe is intended to make a dozen muffins, but you may find yourself with extra batter. I had a mini-muffin tin that I used to make a few mini-muffins, though you may decide to use it to simply make one or two extra muffins.

Yields: One Dozen Muffins

Preparation time: 30 minutes

Cooking time: 20 minutes

Ingredients

  • 2 ripe bananas
  • 1 Cup Greek yogurt
  • 2 Eggs, beaten
  • ¾ Cup sugar
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • 2½ Cups of oats
  • Walnuts (optional)

Directions

  • Preheat oven to 400 degrees. Spray muffin pan with non-stick cooking spray, or line tin with 12 foil muffin liners.
  • Place all of the ingredients, including bananas, in a blender or food processor, and blend until oats are smooth. (try adding the oats a cup at a time and blending in between).
  • Divide batter among cupcake liners, and bake for 15-20 minutes, or until toothpick comes out clean. Be sure to watch them closely in the oven, because depending on altitude, baking time may be a little less.