Makes 1 dozen

2 cups all-purpose white flour

3/4 – 1 cup white sugar

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp nutmeg

3/4 cup old fashioned rolled oats

2 eggs

3/4 cup plain yogurt

1/2 cup vegetable oil

2 Tbsp butter, melted

1/2 tsp vanilla extract

1 1/4 cups ripe bananas, mashed, about 3 medium

3/4 cup chopped pecans (optional)

3/4 cup dried cranberries.

1 tsp sesame oil


Preheat oven to 350F

Combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and rolled oats.

In another bowl, combine the eggs, yogurt, vegetable oil, melted butter, vanilla and mashed bananas until just blended. Stir the banana mixture into the dry ingredients and then gently fold in the pecans and dried cranberries.

Spoon the batter into greased or lined muffin tins, filling right to the top. Bake for 18-20 minutes or until muffins are puffed, browned and a toothpick inserted in the center comes out clean.

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