Banana (Health-)Nut Muffins

cindy sandberg


These are similar to my Yogurt and Banana Oatmeal Muffins, but I've replaced some of the flour with almond meal and ground flax for extra protein, and reduced the sugar content to just a small amount of honey. Thanks to the bananas, they are still plenty sweet. These are super nutritious and taste great! 100% whole grain, fruit and yogurt-so no guilt in having seconds, or treating yourself to one(or two) or these muffins for breakfast! Whether you're a bona-fide health nut, or just trying to make some small changes for the better in your diet, these are for you!

Blue Ribbon Recipe

These were moist and tasty muffins that go great with coffee or tea. I did add chocolate chips into mine. But, these would be tasty with some nuts and raisins. A wonderful (and healthy) way to start the day! The Test Kitchen


★★★★★ 3 votes

15 Min
15 Min


  • 1 c
    oats(quick or regular)
  • 1/2 c
    plain yogurt
  • 1/3 c
    honey (or agave)
  • 1/4 c
    milk (i used almond milk)
  • 1 c
    almond meal or flour (you can make your own by processing almonds in a food processor or blender)
  • 3/4 c
    whole grain flour (i used oat flour. white whole wheat also works well, as does spelt)at
  • 1/4 c
    ground flax
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2-1 tsp
  • ·
    pinch of salt
  • 2
    mashed bananas
  • 1/3 c
    oil (i like light olive oil or coconut oil)
  • 1
  • ·
    optional add-ins: nuts, raisins, chocolate chips, blueberries

How to Make Banana (Health-)Nut Muffins


  1. Preheat oven to 400F. Line muffin tins with paper liners, or spray well with pan spray.
  2. Combine oats, yogurt, milk and honey in a small bowl and allow to sit for 10 min.
  3. In the meantime, combine almond meal, flour, flax, baking powder and baking soda, cinnamon and salt and whisk to combine.
  4. Mash the bananas and add them along with the egg and oil to the oat/yogurt mixture.
  5. Combine wet and dry ingredients and stir just until dry ingredients are moistened.
  6. Scoop into muffin cups and bake for about 15-20 min., until muffins test done with a toothpick.

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