Banana-Oatmeal Muffins  

These oatmeal-banana muffins are sweet and spicy just right. Because the oats soften during baking, these muffins are moist, tender, and filling for breakfast.  

Riper bananas make sweeter muffins. Flavor is best in brown bananas, although yellow with spots works too. Avoid muffins by baking the batter in a loaf pan until a wooden pick inserted in the center comes out clean.  

Bananas have many benefits beyond their potassium content. When coupled with protein or a healthy fat like peanut butter, bananas provide energy from carbohydrates.   

Fiber and resistant starch are found in bananas. This unique starch feeds your intestinal microorganisms, which improves wellness.  

Whole-wheat flour uses the entire wheat kernel. This preserves most of the wheat's inherent nutrients, unlike processed white flour, which removes the vital outer layers.   

Fiber, vitamins, minerals, and antioxidants are in whole-wheat flour. Whole grains improve intestinal health and lower illness risk.  

Oats and other whole grains reduce chronic inflammation, which can worsen chronic disease. Oats give carbohydrate energy, plant-based protein, vitamins, minerals, and antioxidants. Regular oat consumption lowers cholesterol and improves heart health.  

Do not substitute oats in baking recipes that call for a certain type. Different oats absorb liquid differently, affecting cooking time.  

Old-fashioned (rolled) oats cook faster and absorb liquid better in our recipe. If you substitute steel-cut oats for old-fashioned, the muffins could be gritty and chewy, which we don't want.  

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