I am going through a period of experimentation with multigrain flours and grains, and love the wide variety of both now available to us in almost every store. One of my new favorite ingredients is oat flour and I just love the texture it gives to baked goods, not to mention the nutritional value it adds. Although I’ve always been a big fan of muffins, they can often be very high in fat and calories and not be very nutritional. I am working very hard lately to avoid foods that are nutritionally empty, so I try and add something extra to most of my baked goods to enhance the nutritional value. These muffins are made with both rolled oats and oat flour, and are very moist due to the addition of bananas and yogurt. I also added some chopped walnuts and mini dark chocolate chips which both add flavor.
Deborah Mele 2012
- 1 1/4 Cups Rolled Oats
- 1 1/2 Cups Oat Flour
- 1/2 Cup Fat Free Greek Yogurt
- 1/2 Cup Low Fat Milk
- 1/2 Cup Dark Brown Sugar
- 1/3 Cup Light Olive Oil or Coconut Oil
- 2 Large Ripe Bananas, Mashed
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 2 Large Beaten Eggs
- 1 Teaspoon Ground Cinnamon
- 1/2 Cup Chopped Walnuts
- 1/2 Cup Dark Chocolate Mini Chips
- Preheat oven to 375 degrees F. and line a muffin tin with 12 paper liners.
- In a bowl, mix together the rolled oats, yogurt, and milk and stir to mix.
- Let rest 10 minutes.
- In another bowl, mix together the oat flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Add the eggs, bananas, and oil to the rolled oats and yogurt mixture and stir to blend.
- Add the oat flour mixture to the wet ingredients and stir just until mixed.
- Stir in the walnuts and chocolate chips.
- Divide the batter between the muffin cups and then bake until firm to the touch and golden brown, about 16 to 18 minutes.