Step 1: Preheat the oven to 425°F. Put walnuts onto a baking sheet and toast in the oven for 10 minutes while it is warming up. When the ten minutes are done, remove from the oven and allow to cool. These walnuts will be sprinkled onto muffins before baking.
Step 2: Line your muffin tin with liners or grease the pan. Set aside for now.
Step 3: Start to mix your dry ingredients in a large bowl: oat flour, oats, sugar, baking powder and baking soda. Use a fork or a whisk to mix fully.
Step 4: Mix your wet ingredients in a medium bowl: olive oil, milk, eggs, bananas, and yogurt.
Step 5: Fold your wet ingredients into your dry mix and stir gently until incorporated. Add your blackberries and stir a final time.
Step 6: Spoon your batter into your muffin tin. Try not to overfill. We made approximately 18 muffins with this recipe, which is about one and a half pans.
Step 7: Bake for 17-24 minutes or until golden brown. You can check the doneness with a toothpick, which should come out clean after poking.
Step 8: Allow to cool fully on a wire rack before eating.
Julia Zakrzewski is a Registered Dietitian and professional nutrition writer. She and her fiancé created the I Like Oats food blog to encourage others to eat more of this affordable, versatile and delicious whole grain!
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Directions
Step 1: Preheat the oven to 425°F. Put walnuts onto a baking sheet and toast in the oven for 10 minutes while it is warming up. When the ten minutes are done, remove from the oven and allow to cool. These walnuts will be sprinkled onto muffins before baking.
Step 2: Line your muffin tin with liners or grease the pan. Set aside for now.
Step 3: Start to mix your dry ingredients in a large bowl: oat flour, oats, sugar, baking powder and baking soda. Use a fork or a whisk to mix fully.
Step 4: Mix your wet ingredients in a medium bowl: olive oil, milk, eggs, bananas, and yogurt.
Step 5: Fold your wet ingredients into your dry mix and stir gently until incorporated. Add your blackberries and stir a final time.
Step 6: Spoon your batter into your muffin tin. Try not to overfill. We made approximately 18 muffins with this recipe, which is about one and a half pans.
Step 7: Bake for 17-24 minutes or until golden brown. You can check the doneness with a toothpick, which should come out clean after poking.
Step 8: Allow to cool fully on a wire rack before eating.
Julia Zakrzewski is a Registered Dietitian and professional nutrition writer. She and her fiancé created the I Like Oats food blog to encourage others to eat more of this affordable, versatile and delicious whole grain!
