Notes: Do
NOT use an electric mixer to mix up the batter. This will result in dense or tough muffins. Use a whisk where instructed, and use a fork for everything else.
Quick cooking rolled oats are smaller and thinner than old-fashioned oats. To make your own out of
Bob’s Red Mill® Regular Rolled Oats (aka their old-fashioned oats!), add ¾ cup (75g) of the regular rolled oats to a blender or food processor, and pulse until they’re ⅛ to ¼ of their original size.
Bob’s Red Mill® Ivory Whole Wheat flour,
Bob’s Red Mill® Regular Whole Wheat Flour, white whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat pastry flour.
The muffins require 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the muffins maintain their shape and texture while cooling. Without both egg whites, the muffins may collapse while cooling and turn out much denser.
Any milk may be substituted for the nonfat milk.
IMPORTANT MEASURING NOTE: Remember to measure your oats and flour correctly, using
this method or a
kitchen scale. Too much of either will make your muffins turn out dry. This is especially true of the oats because they act like sponges and soak up lots of moisture from the batter.
IMPORTANT BANANA NOTE: For best results, use the ripest, darkest, most spottiest bananas you can find! The ones that look almost entirely black or brown are perfect. They have a stronger and sweeter banana flavor than pure yellow bananas. Measure the bananas by cups or grams. Not all “medium” bananas are the same size!
The mashed banana and Greek yogurt combined need to measure 1 cup. If you have slightly more than ¾ cup mashed banana, then reduce the Greek yogurt by the same amount, and vice versa.
STEVIA NOTE: I do not recommend substituting for the liquid stevia, if at all possible. (You’ll use it in all of
these recipes of mine, too!) I buy mine online
here because that’s the best price I’ve found.
However, if you really prefer to omit the liquid stevia from the muffins, substitute ½ cup + 2 tablespoons (120g) granulated sugar, brown sugar, or coconut sugar and reduce the milk to ¼ cup (60mL). You may also substitute ½ cup + 2 tablespoons (150mL)
pure maple syrup,
honey, or
agave and omit the milk instead. The baking time may vary with either of those substitutions as well.
GLUTEN FREE OPTION: For the gluten-free flour, you can also use the following: 1 cups (120g)
millet flour, ½ cup (60g)
tapioca flour, ½ cup (60g)
brown rice flour, and 1 ½ teaspoons
xanthan gum. Remember to measure the flours
like this.
DAIRY FREE OPTION: Use the coconut oil option or stick-style vegan butter in place of the unsalted butter. Substitute non-dairy yogurt (ie soy-based, almond-based, oat-based, etc) for the Greek yogurt and your preferred non-dairy milk for the nonfat milk.
SPECIAL TRICK FOR THE BEST MUFFIN TEXTURE: In Step 2, combining the oats with the mashed banana, Greek yogurt, and vanilla extract lets the oats start absorbing moisture ahead of time. This helps softens the oats, which gives your oatmeal muffins the best moist and tender texture!
{gluten-free, clean eating, low fat, lower sugar}