It’s the weekend! Hip hip, hooray! Yesterday morning I did what any normal person would do on their first day off after a long week: got up at 6:00 and made these super tasty and super healthy Whole Wheat Banana, Oat, and Toasted Nut muffins.
Oh… is that not normal? Well regardless, the muffins are delicious and here I am sharing the recipe with you. So, you’re welcome :-)
Here’s the thing: ask any teacher you know- Friday nights are for falling asleep by 9:00 (or sometimes 8:30 for me). They are not for having “fun” or going “out…” at least not for most of us. We’re in full recovery mode from the long week previous and need our rest. Otherwise, we’ll never make it through the year with enough energy to teach the children and to stay healthy.
And when you pass out at 8:30 pm, the likelihood of waking up at 6:00 feeling recharged and ready to go is much higher. And if you’re like me, you get so excited – too excited to stay in bed a second longer – at the prospect of cooking healthy and delicious things as soon as you get up, making the kitchen smell spectacular, and sharing the deliciousness with your family!
We teachers (and all busy, hard-working people in general) need consistent sleep AND healthy, energizing food to keep us going. But the thing is, most busy people are the first ones to sacrifice a healthy diet since it takes a bit more time to eat healthy. Which is why I started this blog! Real food for busy people. It’s possible. I promise.
OK enough of that. Onto the muffins! Which, by the way, can be made in bulk and frozen for later (making those busy weekday mornings much easier- just grab one from the freezer, microwave for a minute, and go!).
These muffins are made with 100% whole grains- they’re full of fiber and good carbs to keep you going. They are partially sweetened by mashed banana, meaning you can use less sugar (or honey) to make them. And they are packed full of healthy nuts (I used pecans and almonds, but you can use whatever nuts you want) to add some protein and healthy fats for a well-balanced breakfast. And in lieu of traditional butter, they are made with olive oil and Greek yogurt! They are completely guilt-free.
Oh. And they’re DELICIOUS! Let’s not forget that! They are super moist and fluffy, not dense like some other whole grain pastries. But because they are made with whole ingredients, and are so nutrient-dense, they will fill you up with just one.
The extra delicious thing about these are the nuts that are sprinkled over them before baking. You will mix nuts into the batter as well, but the nuts that are on top get toasted in the oven while the muffins bake, adding a deeper layer of flavor. Yummmm. I suppose you could also toast all of the nuts in the oven before mixing them into the batter, but I’m all about recipes that have as few steps as possible.
So do yourself a favor- this weekend, make a big batch of these (double it, even!), wrap the leftovers individually in plastic wrap, and freeze for later. Future you will thank you.
Recipe below. Enjoy!Print
Whole Wheat Banana, Oat, and Toasted Nut Muffins (100% Whole Grain!)
These muffins are 100% whole grain and guilt-free, packed full of nuts for protein and banana for natural sweetness. They are moist, delicious, and can be made in bulk and frozen for easy busy morning breakfasts!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12 1x
- 1/2 cup olive oil
- 1/3 cup sugar (or honey)
- 2 eggs
- 2 ripe mashed bananas
- 1/2 cup Greek yogurt
- 1/2 teaspoon cinnamon
- pinch of nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup old-fashioned oats
- 1.5 cups whole wheat flour
- 1 cup chopped nuts (I used pecans and almonds), divided
- Line a 12-cup muffin pan with liners and preheat oven to 375 degrees.
- Beat together olive oil, sugar or honey, and eggs in a medium bowl with an electric mixer.
- Add the bananas and yogurt; beat together.
- Add cinnamon, nutmeg, salt, baking powder, and baking soda; beat together.
- Stir in oats and whole wheat flour until just incorporated (do not over mix)
- Fold in 2/3 cup of the nuts.
- Add the batter to the prepared muffin pan.
- Sprinkle the tops of the muffins with remaining nuts.
- Bake at 375 for 20 minutes or until toothpick inserted in the middle comes out clean.
To freeze for later, wrap tightly in plastic wrap and store in freezer for up to 6 months. To defrost, leave out overnight or microwave for 30 seconds to a minute.