Breakfast Banana Oatmeal Muffins

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Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Ingredients:

• 1  and 2/3 cups all-purpose flour (option for 2/3 cup whole wheat + 1 cup all-purpose OR gluten-free)

• 3/4 cup rolled oats

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/2 cup unsalted butter, melted

• 1/4 cup granulated sugar

• 1/4 cup light brown sugar

• 2 large eggs, room temperature

• 1  and 1/2 small overripe bananas, mashed

• 1/3 cup buttermilk

• 3 tbsp (~50g) Greek yogurt

• 2 tbsp almond oil

• 2 tsp vanilla extract

• 1 tbsp chia seeds, optional

• 1/3 cup chocolate chips, optional

• 1/3 cup walnuts, roughly chopped, optional

Instructions (yields 18 muffins):

• Preheat oven to 425°F. Line two muffin tins with liners and set aside.

• In a small bowl, combine the flour(s), oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

• In a separate large bowl, whisk the melted butter and sugars together until well combined. Add the eggs and mashed bananas, then whisk. Finally, add the buttermilk, Greek yogurt, almond oil, and vanilla extract. Mix well.

• Fold in desired ingredients (chia seeds, chocolate chips, and/or nuts).

• Spoon the batter into the prepared muffin liners and bake one tin at a time at 425°F for 5 minutes, then another 15 minutes at 375°F. Remove the muffins from the oven and repeat with the remaining tin.

• Allow to cool before enjoying.

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