The time change this weekend hit me unusually hard. I was pretty much in sweats and a ponytail all day. And, I baked.
These muffins are like all the yumminess of bowl of oatmeal, in a moist muffin. And pretty guilt-free as well!
The original recipe is for gluten-free muffins....mine are not.
1 cup rolled oats
1/2 cup yogurt
1/2 cup milk
1/3 cup brown sugar
1/3 cup canola oil
2 ripe bananas, mashed
1 1/2 cups whole wheat pastry flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup chopped walnuts
Preheat oven to 400 degrees F.
In a bowl, combine oatmeal, yogurt and milk. Mix and let soak for 15 minutes
Mix flour, cinnamon, nutmeg, salt, baking powder and baking soda in a bowl.
Add brown sugar, egg, bananas and oil to the soaked oatmeal and mix well. Add walnuts and mix well.
Add the oatmeal mixture to the dry ingredients and mix well.
Fill large muffin cups about 2/3 full, sprinkle with walnuts and bake for 20 minutes.
The original recipe said it made 12 large muffins, but my batter only made 9 for some reason.
Hope you got through the time change better than I did.