Yogurt Banana Oat Muffins

By Niecer

Coop/prep time: 30 mins. Makes 12 muffins. Oat flour is just regular old oatmeal in powder form, which you will do by food processing. 2 cups rolled oats yields 1 ½ cup oat flour (refer to step #3 in directions below for details on that). I also have made these with chocolate chips and they’re great!

Ingredients

• You need:
• 1 1/4 cup rolled oats
• 1 1/2 cup oat flour (refer to #3)
• 1/2 cup plain, low fat yogurt
• 1/2 cup low fat milk or soy milk
• 1/2 cup brown sugar
• 1/3 cup sunflower oil
• 2 large, really ripe bananas mashed
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 lightly beaten egg
• 1/2 teaspoon nutmeg
• 1/4 cup raisins, walnuts or both
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Details

Adapted from honestfare.com

Preparation

Step 1

Directions

Preheat oven to 400°
Mix rolled oats, yogurt and milk together in a bowl. Let stand for 10 minutes.
It will require about 2 cups of rolled oats to make the 1 1/2 cups or oat flour you need. Just pulse the 2 cups rolled oats in the food processor until they turn to a powdery consistency (like dry grits).
Now, combine oat flour, salt, sugar, spices, baking powder and baking soda in a separate bowl.
Add mashed banana, egg and oil to the rolled oat mixture and mix well.
Now add dry oat flour mixture to rolled oat mixture and mix together well. Add in nuts and/or raisins if desired and incorporate evenly. Chocolate chips are great too!
Fill greased or lined muffin cups 2/3 of the way. Bake for approximately 16-20 minutes.