These Banana Nut Oat Muffins are a delightful and healthy treat, perfect for breakfast or a snack.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and prevents sticking.
In a large bowl, combine the whole wheat flour, oat bran, brown sugar, baking powder, and salt.
Ensure the dry ingredients are well mixed to distribute the leavening agents evenly.
In another bowl, mash the bananas and mix in the yogurt, honey, and vanilla extract until smooth.
Use a fork to mash the bananas thoroughly for a smoother texture.
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the raisins and half of the chopped pecans.
Gently fold to prevent the batter from deflating.
Divide the batter evenly among the muffin cups and sprinkle the remaining pecans on top.
Filling the cups evenly ensures uniform baking.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins a minute or two early to avoid overbaking.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of tea or coffee for a delightful treat.
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