Oatmeal Banana Nut Muffins/Bread

Fresh baked goods are the best.They make the house smell yummy and they are the perfect treat with my cup of coffee in the morning. These delicious muffins are packed with nutrient rich calories that can keep you going all morning long.

We always have bananas in the house since B eats one every morning for breakfast. I personally like mine a big on the green side and can not stand to eat them once they get more than a couple brown spots. Since we don’t always make it through the bunch before they get overripe I have taken to freezing the extra ones. They do turn brown and when you defrost them they are super mushy but they still work well for things like banana bread and smoothies (Ill have to share my frozen banana smoothie recipe later.) Waste not, want not! This recipe is an adaptation from Boston’s own Flour Bakery which I love!


1 ⅔ c flour
½ C quick oats
1 tsp baking soda
¼ tsp cinnamon
½ tsp salt
1 C sugar
2 eggs
½ c apple sauce
3.5-4 ripe bananas, mashed (I used 4 frozen)
2 tbs yogurt (I use Brown Cow Maple Whole Milk Yogurt)
1 tsp vanilla
⅔ c walnuts, toasted and chopped

Set the oven to 350 and spray or line a bread pan or muffin tins.

Defrost and drain frozen bananas (if using frozen.) Sift flour, baking soda, cinnamon and salt together. Beat sugar and eggs together with a whisk until light and fluffy. Drizzle in oil applesauce. Add mashed bananas, yogurt and vanilla. Fold in dry ingredients. Pour into a loaf pan and bake for 45min to an hour or 30 min for muffins.
If you are interested in the original recipe for Flour Bakery Banana Bread please click here.