Muffins! The cupcakes of breakfast. And who doesn’t want cupcakes for breakfast? These muffins are on the healthier side though, so you can have your cake and eat it too.
The first time I made these, I sent them to a friend who had a sick baby in the hospital. She said she couldn’t do the hospital food anymore, which is totally understandable. When she came home with her baby she asked for the recipe and so did the person who delivered the muffins. Apparently she snitched one on the way to the hospital.
In fact, my mother in law keeps these on hand in her freezer. That’s kind of a big deal because she doesn’t keep just anything on regular rotation. It has to be delicious, not a ton of fluff or froo-froo stuff, not too sweet, and usually there is something at least a little healthy about it.
I love the texture of the muffins. They have airy texture, but the oats add some depth, and makes them so fulling, so you don’t feel like your missing out on a streusel topping. If you like walnuts, add some on top before you bake them and they’ll add good crunch and pretty texture. Plus the walnut flavor fits right in with the banana and oats.
- 2 cups flour
- 1 cup oats
- 3/4 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 1/2 cups mashed bananas
- 2 eggs
- 1 1/3 cups melted butter
- 1 tsp vanilla
- Walnuts for garnish (optional)
- Preheat oven to 375 and line muffin tins with paper liners, or grease the muffin tins.
- In a large mixing bowl add all the dry ingredients and sift to combine.
- Add bananas, eggs, melted butter, and vanilla to the dry ingredients and mix until just combine.
- Fill muffin tins with the batter to 3/4 full.
- Bake for 15-18 minutes, or until a toothpick comes out clean.
- Romove the muffins from the tin, and let cool on a cooling rack.