Lyons Family Cookbook

Banana-Oatmeal Muffins

1

cup

+ 1 Tbsp rolled oats

1

cup

all-purpose flour

1/2

cup

chopped walnuts

1

tsp

baking soda

1

tsp

baking powder

1/4

tsp

ground cinnamon

1/2

tsp

salt

1/2

cup

butter, softened

1

cup

white sugar

2

eggs

1

cup

mashed ripe banana

1

tsp

vanilla extract

1/2

cup

low-fat plain yogurt

1

Preheat oven to 350°. Line 18 muffin cups with paper liners.

2

Grind 1 cup rolled oats in a food processor. In a large bowl, combine ground oats with flour, 1 Tbsp rolled oats, chopped walnuts, baking soda, baking powder, cinnamon, and salt.

3

In a separate bowl, combine the butter and sugar, and beat with an electric mixer until fluffy. Beat in eggs one at a time, then stir in the banana and vanilla. Stir in yogurt. Add the oats/flour mixture to egg mixture and stir to combine. Spoon batter into prepared muffin pans.

4

Bake in preheated oven for 25 to 30 minutes, or until golden brown.

Just like the rest of the body, the brain needs fuel. And because it can't store fuel, you need to recharge it every morning. These Banana-Oatmeal Muffins can give your kids the boost they need to do their very best thinking. These moist, tender muffins freeze very well.