By modernsoutherncook on March 25, 2014
When trying to decide what to make for breakfast this week, I wanted to experiment with a new muffin recipe. By replacing some of the flour with oats, the fiber content of these muffins is bumped up. Additionally, the oil is replaced by a mashed bananas, adding a little sweetness, creaminess, and additional nutrients. This oatmeal muffin has all of the flavor profile of a traditional banana nut without all the guilt....if you feel guilty about things such as that. More than anything, this recipe gives you an extra muffin recipe to add to your archives. Plus, you will have an easy and portable oatmeal breakfast for those rushed weekday mornings!
For this delicious recipe for on-the-go oatmeal, click here to visit Modern Southern Cook.