Banana Oatmeal Peanut Muffins

We've all been there before...you've got several bananas sitting on the counter that are too ripe and no one will eat them. I had four of them there today, so I made some healthy banana muffins. These were so good, that when I left to pick the kids up from school, the dog stole two of them. And she wanted another one, too! Sorry, Barbie, no more for you!

Just a note on the ground flax seeds: These are being used as an egg replacer and also just to add some nutrients. When I first started using them as an egg replacer from other recipes, I would never want to hassle with the blending part. I would think, "Oh, if I whisk them pretty good I am sure it's the same." It's not. Using the blender on them turns them really thick, frothy, and creamy. I couldn't believe the difference! If you don't want to get a big blender out (which I didn't), you can use your hand immersion blender in a small container or glass. This worked just as well. I also read that after blending them, they will keep in the fridge for a few days, so you could make extra if you had more baking planned. (I haven't tested this out, though.) Of course if you really really really don't want to bother, I am sure they could be left out from the recipe and it wouldn't change it much.

Banana Oatmeal Peanut Muffins

• 2 cups rolled oats


• 3/4 cup whole wheat pastry flour


• 1/2 cup sugar


• 1 1/2 tsp cinnamon


• 1 tsp baking powder


• 1/2 tsp baking soda


• 1/2 tsp salt


• 1 cup mashed banana (about 3 large)


• 3/4 plain soy yogurt


• 2 Tbs canola oil


• 1 tsp vanilla


• 2 Tbs ground flax seeds


• 6 Tbs water


• 3/4 cup chopped peanuts, divided

Preheat the oven to 375 degrees. Spray a standard 12 cup muffin tin with cooking spray. Using a small container and a hand immersion blender (or a regular blender), blend together the flax seeds and water until thick and frothy. Set aside. In a food processor, process the oats until fine and flour-like. Transfer the oats to a large bowl and whisk in the flour, sugar, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the mashed banana, yogurt, canola oil, vanilla, and reserved flax seed mixture. Add the wet ingredients to the dry, and mix gently until incorporated. Fold in 1/2 cup of the chopped peanuts. Divide the mixture among the 12 muffin cups (they will be very full), the top evenly with the remaining chopped peanuts. Bake for 20 - 22 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in the pan for 5 minutes, then remove from pan an finish cooling on a wire rack.