Nutty Oatmeal Raisin Muffins

In less than thirty minutes, you can make and bake these delicious and satisfying Nutty Oatmeal Raisin Muffins.

They are made with old-fashioned rolled oats and walnuts which makes them perfect for a quick and nutritious breakfast on a busy morning.

There's also a little bit of cinnamon sugar on top which besides tasting great makes your house smell so good during baking. Believe me, the aroma alone will rouse the troops.

Here's the recipe:

Nutty Oatmeal Raisin Muffins
(makes one dozen)

1 cup flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon sea salt
1 cup old-fashioned oatmeal
1/3 cup walnuts, chopped
1/2 cup raisins
3 tablespoons canola oil
1 egg, beaten
1 cup milk

Topping: 2 tablespoons sugar mixed with 1 teaspoon cinnamon

The cinnamon sugar topping.

Preheat the oven to 425 degrees. Grease or line with papers 12 muffin cups.

In a medium-sized bowl, combine the flour, sugar, baking powder, sea salt, oatmeal, walnuts and raisins.

Mix together all of the dry ingredients.

In a small bowl, mix together the oil, egg and milk.

Mix together the egg, oil and milk before adding to the dry ingredients.

Add the wet ingredients to the dry and stir just until combined. Fill the muffin cups 2/3 full.

Fill the muffin cups 2/3 full. The recipe makes one dozen.

Top each muffin with a sprinkling of the cinnamon sugar mixture.

Sprinkle a bit of the cinnamon sugar mixture on top of each muffin.

Bake for 15 minutes.

Ready to eat!

Mexican Chocolate Banana Nut Muffins

I had a bunch of overripe bananas that my husband brought home from his trip to the Sasquatch Music Festival and decided they'd be perfect in a batch of banana muffins with some added healthy ingredients — dark cocoa powder, cinnamon, olive oil, walnuts and non-fat yogurt.

The muffins were quick to mix up and turned out great. I'm glad I took the time to take notes as I made them because the recipe is definitely a keeper.

Mexican Chocolate Banana Nut Muffins
(makes 18 regular or 12 large muffins)

 3 large overripe bananas, mashed
1/2 cup non-fat yogurt
1/3 cup olive oil
1 teaspoon vanilla
2/3 cup brown sugar
1/3 cup dark cocoa powder
2 large eggs
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
1 1/2 cups flour
1/2 cup walnuts, chopped

Preheat oven to 350 degrees.

In a large bowl combine all the ingredients except the flour and walnuts. Mix well.

Add the flour and walnuts and mix just until combined.

Muffins ready for the oven.

 Fill cupcake papers 2/3 full and bake for 15 to 20 minutes. Enjoy!