EWWK: Honey Oat Muffins


¾ cup old-fashioned oats
1 ½ cup whole-wheat pastry flour
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
2 mashed ripe bananas
2 eggs
1 tablespoon vanilla
½ cup buttermilk (or milk of choice)
1/3 cup Greek yogurt
2 tablespoon canola oil
¼ cup honey
1/3 cup golden raisins
2 tablespoon honey for drizzling


Preheat oven to 400 degrees.

Spray 12 muffin cups with cooking spray or line with muffin papers and set aside. Combine dry ingredients (oats through cinnamon) in a medium bowl and whisk to mix.

Combine wet ingredients (egg through honey) in a large bowl and whisk to combine them thoroughly. Add the wet ingredients to the dry and stir until just combined. Fold in raisins and divide the batter among the 12 muffin cups. Bake for 13-15 minutes. To serve the muffins cut them in half and drizzle each muffin with ½ teaspoon additional honey.

Yield 12 muffins (serving size: 1 muffin + ½ tsp. honey for drizzling)
Nutrient breakdown: Calories 180, Fat 3.5g (0.5g saturated fat, 1.5g monounsaturated fat), Cholesterol 20g, Sodium 230mg, Carbohydrate 33g, Fiber 3g, Protein 5g. Nutrition bonus: 10% daily value for Calcium
Carbohydrate Choice: 2 carbohydrates, ½ fat


Don’t have any buttermilk? Use milk + ½ teaspoon vinegar (mix together)
Don’t have bananas? Omit and increase honey to 1/3 cup
Don’t have yogurt? Use ricotta cheese, cottage cheese or omit and increase oil to ½ cup
Don’t have raisins? Use any other dried fruit of choice or fold in chopped fresh fruit
Don’t have whole wheat pastry flour, use white wheat or all-purpose