Bananarama Muffins: Irresistibly Moist and Flavorful 

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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.   

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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.   

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

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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.    

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

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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.   

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

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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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