Heart-Healthy Banana Oatmeal Muffins

My wonderful friend Heather made some of these for Ray while he was in the hospital, and we've been hooked ever since! I tweaked the recipe a bit (no surprises there) to make them a little more in line with Ray's dietary restrictions, and also to reduce the sugar because they were a little too sweet between the mashed bananas and all the honey. 

Even if you aren't on a diet, I highly recommend making these because they're delicious, my uber-picky toddler loves them, and the abundance of oats make them great for breastfeeding moms like me ❤️ They're the definition of a crowd pleaser!

Heart-Healthy Banana Oat Muffins

Yields 1 1/2 dozen

2 1/2 cups old fashioned oats

2 tbsp flax seeds

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon
1/4 tsp ground ginger

1 cup plain Greek yogurt (I use 0% Fage)

2 eggs

1/2 cup honey

1 tsp vanilla extract

2 ripe bananas, mashed

1 cup chopped pecans (or walnuts - whatever your preference)

Preheat oven to 350 degrees and prepare muffin pans.

Place the oats in a food processor and pulse for about 10 seconds. Pour in a large bowl, and stir in flax seeds, cinnamon, ginger, baking powder, and baking soda.

In a separate bowl, whisk together the wet ingredients - Greek yogurt, eggs, honey, vanilla, and mashed bananas

Make a well in the center of the dry mix, and pour in wet ingredients. Stir in pecan pieces, and spoon batter into muffin pans. Bake for 18-20 minutes, or until toothpick comes out clean.