Moist and delicious oatmeal banana bread muffins are so easy and healthy. They are great for a treat, as a snack or for breakfast. What a lovely way to start your morning with so many healthy ingredients!
Spread the rolled oats in a thin layer on a baking sheet and toast for about 10 to 15 minutes. Let the oats cool.
Process the toasted oats in a food processor until finely ground and set aside. (You should get about 1½ cups oats flour.)
Using the back of a fork mash the ripe bananas in a medium bowl.
Whisk the olive oil with honey until well combined.
Add the eggs, and whisk them one at a time into the mixture.
Next add the mashed bananas and stir it in. Then add the yogurt and stir.
Add vanilla, ground cinnamon, baking powder, baking soda and salt, making sure to whisk after adding each of these.
Mix the ground oats and flour into the mixture and make a thick batter that forms a mound with a scoop.
Finally add the chopped walnuts and raisins and stir.
Prepare a muffin pan with butter and dust with flour. Or line with paper muffin liners.
Spoon the batter almost full into the muffin cups. Bake at 350 degree F for about 18 to 20 minutes, until a cake tester inserted comes out clean and the muffins tops are golden brown.Tip: Preheat oven to 400 degrees F and then lower to 350 degrees F prior to baking.
Notes
If the bananas are not ripe enough bake them at 350 degrees F for 6 to 8 minutes until the skin darkens.
If using only flour to make the muffins and not with ground oats, use about 2 cups of flour and add more by the tablespoon, only if mixture is not thick enough.
Make the batter thick enough to mound it with the scoop. Adjust the thickness with flour if needed.
The muffins can be frozen in freezer safe bags of containers.
You may sprinkle some oats on the muffins tops before baking.
These muffins are best for 1 to 2 days at room temperature.