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Categories:
whole wheat flour rolled oats baking powder salt nutmeg yogurt eggs banana honey canola oil vanilla walnuts
Viewed: 36 - Published at: 3 years agoIngredients
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 2 teaspoons baking powder
- 1 pinch salt
- 1/2 teaspoon nutmeg
- 1/3 cup plain Greek yogurt
- 2 eggs
- 1 banana
- 1/2 cup honey
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, chopped
Method
- Preheat oven to 350°F and coat a 6-cup muffin tin with cooking spray.
- Whisk whole wheat flour, rolled oats, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- 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.
- 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.
- Let stand in the pan for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature.
