I’m on my own this week, Mark is in Australia filming a series of Verizon commercials. Lately we’ve been going through our freezer and pantry, trying to use up a lot of stuff that’s been in there a while. Between what we had on hand and some cupcake inspiration from my pal over at Snooky Doodle Cakes, I came up with these tasty little muffins.
Snooky’s yummy cupcakes are banana-chocolate chip, which sounded delightful to me. But since I don’t like things too sweet in the morning, and I’m trying to be extra-super-duper healthy while I’m knocked up, I thought I’d do a muffin version instead.
With just a touch of vegetable oil (I used organic grapeseed from Trader Joe’s), low-fat buttermilk and, of course, bananas, they’re really moist, and the whole-wheat flour, oats and nuts give them heartiness and fiber. The Nutella? Well, man (and pregnant woman!) can’t live by healthiness alone…
Enjoy! And I hope you’re all having a wonderful, not-too-hectic holiday season!
Nutella-Swirled Banana-Oat Muffins
1 cup old-fashioned oats
1/2 cup chopped walnuts or pecans
1 1/3 cups whole-wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large ripe bananas, mashed (about 1 cup)
1 cup low-fat buttermilk (shake well before pouring), at room temperature
1/2 cup sugar
2 Tbsp. vegetable or canola oil
1 tsp. vanilla extract
1 large egg, lightly beaten, at room temperature
4 Tbsp. Nutella
1. Preheat oven to 400°F. Line each cup of a 12-cup muffin tin with paper or foil liners.