Updated Post- Banana Oat Muffins

Hi everyone!  Happy Friday!  Today, I want to revisit a healthy muffin recipe: banana oat muffins!

You might be wondering why I am re-sharing these muffins.  First of all, the photography in the original post is cringe-worthy 😂😬.  Secondly, it's fall, so healthy muffins are on the baking agenda!

You might also be curious what makes these muffins healthy.  Healthy is a word that gets tossed around a lot in regards to food, so I think that wholesome is a better word.  These banana oat muffins are wholesome because of two superstars that they contain.  Let's walk through said stars for a quick minute.

1.  Oats

Packed with fiber and protein, oats are great!  They can help lower blood sugar levels and reduce the risk of heart disease 💓.  Plus, they give these muffins a wonderfully different, chewy texture.

2.  Bananas

In spite of all the backlash bananas get for being high-carb, they are actually powerhouses when it comes to nutrition.  Just like oats, bananas are rich in fiber.  They are also full of potassium, which is very important muscle function (which means its really important for heart-health!)  In addition, bananas add natural sweetness and moisture to these muffins, reducing the need for added sugar and fat.

While these muffins are perfectly delicious all on their own, fresh out of the oven, they can be easily turned into a quick breakfast; just add a shmear of your favorite nut butter and a piece of fresh fruit for a balanced and convenient breakfast that will energize you as you start the day.

And if you're not a banana person, don't worry; just make these.  They are a lot like today's muffins but with applesauce 😋!

I hope you give these muffins a try because unfortunately, we can't live on snickerdoodles all autumn long 😉.

I tweaked this recipe to bring you today's recipe.

That's all for now.  Don't forget to follow me on Instagram.  I look forward to posting again on Monday 😊.

Banana Oat Muffins

• 3 cups old-fashioned oats
• 1 cup banana, mashed (about 2-3 medium)
• 2 large eggs
• 1/3 cup honey
• 3/4 cup milk
• 1/4 cup vegetable oil
• 2 tsp. vanilla extract
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. ground cinnamon
• 1 cup walnuts, chopped

1.  Preheat oven to 350 degrees F, then grease 14 muffin cavities from a muffin tin.

2.  In a large bowl, stir together all the dry ingredients EXCEPT walnuts.

3.  Add the wet ingredients to the dry ingredients, stirring to combine.

4.  Fold in the walnuts.

5.  To each muffin cavity, add about 1/3 cup of batter.

6.  Bake the batter in preheated oven for 30-35 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

7.  Enjoy, storing muffins at room temperature in an airtight container for up to 3 days and freezing for at least a month.