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!
1cupchopped nutsI used pecans and almonds, divided
Line a 12-cup muffin pan with liners and preheat oven to 375 degrees.
Beat together olive oil (1/2 cup), sugar or honey (1/3 cup), and 2 eggs in a medium bowl with an electric mixer.
Add the mashed bananas and yogurt (1/2 cup); beat together.
Add cinnamon (1/2 teaspoon), nutmeg (pinch), salt (1/2 teaspoon), baking powder (1 teaspoon), and baking soda (1 teaspoon); beat together.
Stir in oats (1 cup) and whole wheat flour (1.5 cups) 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 1/3 cup nuts.
Bake at 375 for 20 minutes or until toothpick inserted in the middle comes out clean.
To freeze for later, store in a zip-top bag for up to 6 months. To defrost, leave out overnight or microwave for 30 seconds to a minute.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.