When my sister and I were kids, we lived close enough to take family trips to our cousins’ house in New Orleans and did so on a regular basis. One of the treats our aunt made while we were there were these delicious Banana Oatmeal Muffins.

We loved them so much, Mom got the recipe and we made them pretty often after that. I’m adapting it slightly to suit our new whole food lifestyle, but it was pretty close to “real” already.

Banana Oatmeal Muffins

Ingredients for 18 muffins

1 1/2 cups whole wheat white flour

1 cup quick oats

1/3 cup honey

1 teaspoon baking soda

1/8 teaspoon salt

1 egg, slightly beaten (or egg substitute

1/2 cup banana, mashed (2 bananas)

3/4 cup yogurt whey or milk

1/3 cup applesauce

1/2 cup walnuts, chopped (optional)

Method

Preheat oven to 400 degrees Fahrenheit.

Stir dry ingredients. Set aside.

Mix egg, banana, milk (whey) and applesauce.

Add liquid to dry.

Fill lined or greased muffin cups about 2/3 full.

Bake at 400 for 15 to 18 minutes.

The Results

I’ve always loved these banana oatmeal muffins and I think this whole food version is even better than the original.

I also sometimes add a bit of cinnamon, nutmeg and ginger.

This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy.