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Peg’s Famous Muffin Recipe

As I always say, the muffins taste good and are good for you! I enjoy them plain, or with blueberries. It’s a super easy recipe and is always a hit. You can bake them right away. I prefer to let the batter rest overnight and then bake them. Result - great texture and flavor.

Yields - 18

Recipe:

½ cup of softened butter
2 eggs
1 cup mashed bananas (3-medium sized)
½ cup of sugar
¼ cup yogurt (plain only, I prefer Greek - can use sour cream as an alternative)
1 tsp. baking soda
1 ½ cups whole wheat flour
1 cup rolled oats (do not use quick oats)
1 tsp. cinnamon

Additional add-ons:

½ cup blueberries (my favorite)
½ cup chocolate chips (my husband’s favorite)
½ cup of any nut or raisins

Butter muffin tins (I use muffin cups for ease). In a mixing bowl, beat together butter, eggs, bananas and sugar. Mix together yogurt and baking soda and add to the first mixture. Cream well.

Add flour to cream mixture, mixing until just blended. Still in oats, until moist. Add any options and don’t over stir.

Refrigerate batter for at least six hours (I usually do overnight) or freeze it for later.

Fill muffin cups ⅔ full of mix. Bake at 350 degrees for 18 - 22 minutes (depends on your pan and how heats). Make sure they’re baked through and not soggy in the middle. Stick a toothpick in to double check. Cool on a wire rack.

Enjoy!
~Peg

(Adapted from Herberger’s Employee Cookbook, Cheryl Wagner, Virginia, MN ~ circa 1980’s)