Banana-oat Muffins

12 Servings
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Banana-oat Muffins Ingredients

3/4 cup Oatmeal Old-Fashioned	1/4 cup Sunflower Seeds
1/2 cup Wheat flour	1/4 cup Pumpkin Seeds
1/2 cup Oat Flour	1/4 cup Walnuts chopped
1/4 cup White Flour	2 large Eggs beaten
1/4 cup Bran	3 large Bananas mashed
1 1/2 tsp Baking Powder Aluminum Free	1/3 cup Honey
1/4 tsp Baking Soda	1/3 cup Buttermilk
1/4 tsp Salt	1 tsp Vanilla
1/4 cup Flax Seed ground

Instructions for Banana-oat Muffins

1. Preheat oven to 350?F and line muffin tin with paper liners.
2. Combine dry ingredients together in a large bowl.
3. In medium bowl, beat eggs then add buttermilk, vanilla, honey, mashed banana and stir until combined.
4. Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened.
5. Spoon batter into the prepared muffin tins and bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool on a wire rack, in the pan, for about 15 minutes.
7. I prepare these ahead and then freeze them for quick breakfast or snack selections. Just a few seconds in the microwave and they are perfect.
Variations:
1. Apples - Substitute 2 cups diced Granny Smith apples for the bananas and add 1 tsp cinnamon and 1/4 tsp nutmeg. Mix apples into the dry ingredients before adding wet ingredients.
2. Blueberries - Substitute 1 cup fresh or frozen blueberries. Mix blueberries into wet ingredients before adding wet into dry3.
3. Don't have buttermilk? In small microwave safe measuring cup, combine 1/3 cup fat free milf and 2 T butter cut into small pieces. Microwave 30 seconds or just until butter melts.
4. Substitute yogurt for the buttermilk.

Main Ingredient: BananaCuisine:

Ingredient Insight - look inside this recipe

Low Fat Bake Advance Snacks Breakfast Bread Banana

for flavor and categorization

I love the taste, texture and golden outside of these delicious muffins. The seeds and nuts give the muffin "substance", making it "crunchy" as well as full of a robust flavor. I eat this muffin over again, on an very nearly daily basis. I offer them to my friends, who love them and ask for some to take home with them. Sharing is a good thing -- especially since I can make more! My Variations include [1] adding another 1/8 cup of chopped walnuts (for even more crunch and nutrition); [2] substituting (double the measure) Stonyfield Organic Lowfat Plain Yogurt for the buttermilk. I never have buttermilk but always have the yogurt. Love it on vegetables, with fruit, in other recipes, etc. Doubling the yogurt keeps these yummy muffins quite moist even when warmed up. [3] For one other added touch, I don't use the paper sleeves. I love to eat the golden brown sides and bottom. My muffin pan is new (purchased just for this recipe). It's heavy, commercial-type and apparently non-stick cuz the muffins slip right out of the pan for easy cleaning and good eating of all that toasty outside. LisaBuck thank so much for this wonderful recipe. It's one of my favorite things to eat!

vicksterss
on Jul 11 2008 11:31AM

[I made edits to this recipe.]

LisaBuck
on Jun 23 2008 12:20PM

What a great recipe you've developed (are developing). Really love it. The flavor is great, and I love its density (fills me up and stays with me for a long time). Also love all the seeds and nuts. All that texture flavor is a chewing delicacy! :O) The most recent time I made this (as a loaf bread vs. muffins), I tried a few variations. I substituted half the honey with Blue Agave Nectar [natural, low glycemic, flavorful, sweet (w/o being overpowering), and holds up well in high temperatures]. Substituted half the vanilla with vanilla/butternut flavoring. Use this combo in my pound cakes also. Very good. And last but the best variation, I topped the loaf with sliced almonds, which came out all nice and toasty delicious. Thank you so much for sharing this recipe. It's so nice to enjoy something so much while also feeling that it is healthy and nutritious as well as delicious! YUMMMM!