Banana Oat Muffins

Hope you all had a great holiday. Our fourth was a busy one. The day started out with breakfast at the lions club, an ice cream social at the Ladies Club and then hot dogs and hamburgers from the local fire department. The La De Da parade was fun to watch and everyone had fun enjoying the event and being a little silly.

My daughter and her family came to visit from Tucson. We saw lighthouses, went to the beach, the pier and the Newport Aquarium. In between we relaxed, sat on the deck, and ate and ate. They all left yesterday morning and the house is way too quiet and I already miss them so.

I have been wanting to share these wonderful breakfast muffins with you. This recipe has been slightly adapted from the Robin hood Baking Collection. Here I swapped out Greek yogurt for the applesauce, reduced the amount of sugar and then topped with banana chips right before baking. They are just the right amount of sweetness without being too sweet. Perfect for a mornings on the go or a mid morning snack. Enjoy!

Ingredients:

1 1/4 cups rolled oats
1 cup all-purpose flour
1/3 cup brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 large egg (beaten)
2 cups ripe bananas (mashed)
1/3 cup butter (melted)
1/4 teaspoon cinnamon
1/4 cup applesauce (I used Greek plain yogurt)
1/2 cup walnuts (chopped)
12 dried banana chips (to top muffins)

To prepare:

In a medium-sized bowl add the first 6 dry ingredients. Mix together until combined. In another separate bowl beat together the egg, banana and the melted butter. Then add cinnamon and yogurt. Add banana mixture to the dry mixture. Stir until just moistened. Add nuts.

Fill muffin cups until almost full. Top each muffin with a banana chip. Bake at 375° for 20 to 25 minutes. Done when a toothpick is inserted in the middle and comes out clean. Let cool.