Banana Molasses Muffins

1/2 cup rolled oats
6 tablespoons whole almonds (divided)

1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup raisins

1/2 cup mashed ripe bananas (2 medium bananas)
1 egg
3 tablespoons olive oil
1 1/2 tablespoons blackstrap molasses
4 tablespoons plain yogurt

Yields 8
Preheat oven to 175C/375F. Line or lightly grease muffin tins.

In food processor, grind oats and 3 tablespoons of almonds to a coarse meal. Transfer to mixing bowl and whisk in flour, baking soda, baking powder, and cinnamon. Stir in raisins.
In another bowl, lightly beat the egg. Add bananas, oil, molasses and yogurt and beat until smooth. Add wet ingredients to dry ingredients and stir until just combined. Fill into prepared muffins tin.
Chop the remaining almonds and sprinkle on top of the muffin batter.
Bake 20 minutes, or until tops are firm to the touch.

© Anja's Food 4 Thought. Recipe from