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yogurt and banana oatmeal muffins

(3 ratings)
Recipe by
cindy sandberg
carlisle, IN

I combined elements from a couple of different muffin recipes then tweaked to fit my own definition of a healthy treat. The results were delicious...moist and flavorful! An added bonus is that these muffins are 100% whole grain and packed with fruit, yogurt and flax(not that my kids noticed any of that!). I ate mine split and spread with the Organic Superfruit Spread that I buy at Trader Joe's, which made for an extra-special treat. Perfect for after-school snacks and nutritious enough to serve for breakfast!

(3 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 15 Min

Ingredients For yogurt and banana oatmeal muffins

  • 1 1/2 c
    rolled oats
  • 1/2 c
    plain yogurt(i used stoneyfield organic)
  • 1/2 c
  • 1/4 c
  • 1 1/2 c
    oat flour(grind oats in food processor or blender)-could also use whole wheat or white whole wheat
  • 1/4 c
    brown sugar(i used turbinado)
  • 2 Tbsp
    ground flax
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
  • pinch of salt
  • 2
    mashed bananas
  • 1/3 c
    oil-i use melted coconut oil, light olive oil is good too
  • 1
    lightly beaten egg
  • optional add-ins:1/2c nuts, raisins, chocolate chips, or combination

How To Make yogurt and banana oatmeal muffins

  • 1
    Preheat oven to 400F. In bowl of mixer, combine the rolled oats, yogurt, milk and honey. Let stand 10 min.(this is a good time to grind your oats for oat flour, if using.)
  • 2
    In another bowl, combine oat flour, sugar, flax, baking powder, baking soda, cinnamon and salt.
  • 3
    Beat the banana, egg and oil into the oat mixture in the mixing bowl, then blend in the flour mixture, mixing until just combined. Stir in any add-ins.
  • 4
    Fill greased or paper-lined muffin cups 2/3 full and bake for about 15 min. until muffins test done. Let sit in pans for a minute or two, then remove to wire racks to cool.

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