Healthy Banana Muffins

These muffins have become my new favorites, especially for breakfast. Since cereal is expensive (at least for us), I freeze them and can eat one or two for breakfast instead.

Ingredients:

• 1 ¼ cup rolled oats
• 1 ½ 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

Directions:

1. Preheat oven to 400°
2. Mix rolled oats, yogurt and milk together in a bowl. Let stand for 10 minutes.
3. 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).
4. Now, combine oat flour, salt, sugar, spices, baking powder and baking soda in a separate bowl.
5. Add mashed banana, egg and oil to the rolled oat mixture and mix well.
6. 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!
7. Fill greased or lined muffin cups 2/3 of the way. Bake for approximately 16-20 minutes.

*I don't have a fancy food processor so I just use some wheat and some white flour in place of making my own oat flour. I also have used Greek yogurt in place of the regular yogurt, but I don't think it really matters.