Author Notes
This muffin recipe has subtle flavors of banana and honey. They're made with whole wheat flour, healthy oats, cinnamon and a pinch of nutmeg. A touch of oil and creamy Greek yogurt add moisture and walnuts add a delicious crunch. —Kate Stewart
Ingredients
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1 cup
whole wheat flour
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1/2 cup
rolled oats
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2 teaspoons
baking powder
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1 pinch
salt
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1/2 teaspoon
nutmeg
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1/3 cup
plain Greek yogurt
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2
eggs
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1
banana
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1/2 cup
honey
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3 tablespoons
canola oil
-
1 teaspoon
vanilla extract
-
1/2 cup
walnuts, chopped
Directions
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Preheat oven to 350°F and coat a 6-cup muffin tin with cooking spray.
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Whisk whole wheat flour, rolled oats, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
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In a smaller bowl, whisk Greek yogurt, eggs, honey, oil, and vanilla extract in a large bowl. Gently combine with the flour mixture until moistened. Fold in chopped walnuts.
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Divide the batter among the muffin cups and bake muffins until they spring back when lightly touched and a toothpick inserted in the center comes out with only moist crumbs attached, about 20 to 25 minutes.
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Let stand in the pan for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature.
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