These muffins are a staple in my house. Both my husband and I like these muffins as well as my kids.   I always make extra for my parents as well.  There is a lot of ingredients but they are worth the time.   Often what I will do is combine all of the dry ingredients the night before I am going to make them so when I want to bake them I can just combine the rest of the ingredients and make them quicker.

I got the original recipe from cookinglight.com. They are filling, sweet and just delicious. They also freeze really well.  In the morning, I will pop one in the microwave for about 30 seconds, then toast in the toaster oven. If I want any extra flavor or added sweetness, I spread some fig jam on it. You can also try some almond butter on it for some extra protein.

The recipe yields 24 standard muffins. If you want them a bit bigger you can probably get 20-22 larger muffins (depending on how generally hungry you are in the morning!)

Here is how I make it:

2 cups of whole wheat flour

1/4-1/2 cup of white sugar

1/2 cup of brown sugar

4 tablespoons of  wheat germ

4 tablespoons of wheat bran

1 teaspoon of cinnamon

1/2 teaspoon of ground all spice

1 teaspoon of salt

3 cups of quick oats

1/2-3/4 cup of raisins

2 cups of buttermilk

1/4 cup of canola oil

1/4 unsweetened applesauce

2 teaspoons of vanilla extract

2 large eggs

2 very ripe bananas, mashed

1 cup of boiling water

Directions

1. Combine flour through raisins.  Make a well in the center. Combine buttermilk, canola oil, applesauce, eggs, vanilla extract and mashed bananas. Add buttermilk mixture to dry ingredients. Mix until combined.

2. Add boiling water.  Let mixture stand for 15 minutes.

3. Bake at 375 for about 12-15 minutes depending on your oven. It could be done in less so check after 10 minutes.