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Baking recipe · from the recipe book

Banana Walnut Oat Muffins with Honey

Tender, moist muffins with soaked oats, deep ripe-banana sweetness, a hint of cinnamon and toasty walnut crunch throughout and on top.

Banana Walnut Oat Muffins with Honey

Ingredients

  • 1½ cups120 gOld-fashioned rolled oats
  • ¾ cup200 gPlain yogurt, low-fat
  • 2½ medium300 gBananavery ripe, mashed
  • 2 large100 gEggsroom temperature
  • ⅓ cup70 gCanola oil
  • ⅓ cup packed90 gBrown sugar
  • 2 tbsp40 gHoney
  • 1¼ tsp5 gVanilla extract
  • 1¼ cups150 gAll-purpose flour
  • ½ cup60 gWhole wheat flour
  • 1¼ tsp6 gBaking powder
  • ¾ tsp4 gBaking soda
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp3 gSalt
  • ¾ cup chopped90 gWalnutstoasted and chopped

Steps

  1. In a medium bowl, stir the oats into the yogurt and let soak for 15 minutes to soften.
  2. Meanwhile, heat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it.
  3. Set aside one-quarter of the walnuts for topping; the remaining three-quarters go into the batter.
  4. In a large bowl, whisk the banana, egg, canola oil, brown sugar, honey and vanilla until smooth, then stir in the soaked oat mixture.
  5. In another bowl, whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon and salt to make the dry mixture.
  6. Add the dry mixture to the banana mixture and fold gently until just a few dry streaks remain, then fold in the three-quarters of the walnuts set aside for the batter.
  7. Divide the batter evenly among the 12 cups and sprinkle the reserved quarter of the walnuts over the tops.
  8. Bake 20 to 22 minutes, until domed and golden and a toothpick in the center comes out clean.
  9. Cool in the tin for 5 minutes, then move the muffins to a rack and cool at least 20 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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