Oatmeal Banana Yogurt Breakfast Muffins

Oatmeal Muffin | Rookery

I’ve been making these muffins for the past few months and I can’t seem to stop. Part of the reason is that they require pretty much zero planning — I always seem to have the ingredients in my pantry, and they don’t need any special prep. And because they actually have some rather wholesome ingredients, it allows me to justify their constant presence in our kitchen. Oh, they’re breakfast muffins. Okay then.

Normally I loathe recipe substitutions and I’ve been suspicious of applesauce for that very reason: “If you just replace the butter and oil with applesauce and false hope, you can hardly taste the difference!” But I tried it and even though you can technically taste the difference, it’s still good enough to justify the sub. For those of you who care, I believe these are also gluten-free (just oat flour).

So to review, this recipe is chock-full of wholesome goodness, like:

– Bananas!
– Yogurt!
– Oatmeal!
– Flax seeds!
– Applesauce!
– ………………………………………………………………chocolate chips! (shhh)

Normally this combination would make me flee. Who needs another healthy (read: gross) muffin? But these are really really good.

Oatmeal Muffin | RookeryOatmeal Muffin | Rookery

Oatmeal Banana Breakfast Muffins

I adapted this from a recipe I originally saw on Honest Fare. Makes 12 muffins.


  • 1-1/4 C. rolled oats (quick cook and regular are both fine, in my opinion)
  • 1/2 C. plain yogurt
  • 1/2 C. 2% milk
  • 1-1/2 C. oat flour (make your own by blending 1-1/2 C. oats in a blender or cuisinart until it’s a powder).
  • 1/2 C. brown sugar
  • ~ 1/8 C. flax seed (totally optional – I just sort of eyeball the amount but like the taste it adds).
  • 2 t. baking powder
  • 1 t. baking soda
  • 1/2 t. nutmeg
  • 1 t. cinnamon
  • 1/2 t. salt
  • 2 large ripe bananas
  • 1 egg
  • 1/3 C. vegetable oil or applesauce
  • 1/2 C. chocolate chips or addition of your choice: walnuts and raisins are also an option, but I keep returning to chocolate chips for some reason…
  • sprinkle of pumpkin or sunflower seeds (optional)


1. Preheat oven to 400 degrees. In a large bowl, combine 1-1/4 C. rolled oats, 1/2 C. plain yogurt, and 1/2 C. milk. Stir together and let sit for a few minutes so the oats soften. In the meantime…

2. If you haven’t already, make your oat flour by blending 1-1/2 C. of oats in a blender, cuisinart, etc. until it’s a flour-like consistency. If you have Magic Bullet, it’s perfect for this.

3. In a separate bowl, mix together the oat flour, 1/2 C. brown sugar, 1/8 C. flax seed if using, 2 t. baking powder, 1 t. baking soda, 1/2 t. nutmeg, 1 t. cinnamon, 1/2 t. salt.

Oatmeal Muffin | Rookery

4. Add the two bananas, one egg, and 1/3 C. oil/applesauce to the large bowl with the oats and yogurt in it. Mash the bananas with a fork and blend it all together — some chunks are okay.

Oatmeal Muffin | Rookery

5. Add the dry ingredients to the wet and mix together. Add 1/2 C. chocolate chips or other goodies of your choice. Let the batter sit for about 15 minutes — in my experience, this helps the muffins rise more in the oven.

6. Generously fill a lined muffin tin with batter. Top with a sprinkle of oats and pumpkin seeds. Bake for about 15 minutes until golden. Don’t over-bake them — they should still be a little soft when you pull them out.

Oatmeal Muffin | Rookery

Oatmeal Muffin | Rookery



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