Oatmeal Banana Flax Muffins

This afternoon I felt inspired to get a jump start on dinner. Okay, fine. I knew I’d probably feel lazy later this evening and better get crackin’ earlier rather than later if I wanted a quality dinner. At least I know how I operate!

I had two large chicken breasts in the fridge that I figured I could parlay into a yummy crock pot meal.

A comment on Courtney’s blog by Corey linked to a recipe on her blog for slow cooker spicy buffalo chicken sandwiches and I was immediately sold.

Though I am a big fan of my own pulled buffalo chicken sandwiches, I wanted to try something new and Corey’s recipe seemed like a winner.

Her recipe called for sautéing veggies and chicken in a skillet before putting them in the crock pot, but I detest dishes, so I put everything in the crock pot at once. (I omitted the red pepper because I didn’t have one on hand.)

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After cooking for about five hours on low, we had spicy buffalo chicken, ready for eatin’!

It was really good! Ryan and I both liked it and agreed we would definitely make it again, though I must say that if I was really in the mood for traditional buffalo chicken flavor like I imagine it (think buffalo wings!), I’d stick to my pulled buffalo chicken.

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We served our chicken over steamed broccoli with a side of muffins!

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The muffins we ate were homemade oatmeal banana flax muffins that I made yesterday as part of my latest freelance assignment. Packed with whole grains, oats, healthy fat and banana, they are moist, wholesome and totally delicious.

Oatmeal Banana Flax Muffins (Makes 6 muffins)


  • ¾ c. whole wheat flour
  • ½ c. old fashioned oats
  • ¼ c. firmly packed brown sugar
  • 2 tbsp. ground flax seeds
  • 1 tsp. cinnamon
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 egg white
  • 2 ½ tbsp. canola oil
  • ¼ tsp. vanilla extract
  • 1 small banana, mashed
  • ½ c. milk


  • Preheat oven to 350 degrees and line muffin pan with six paper muffin cups
  • Combine whole wheat flour, oats, brown sugar, flax seeds, cinnamon, baking soda, baking powder and salt
  • In a separate bowl, mix together egg white, oil, vanilla, banana and milk
  • Gradually mix flour mixture into egg mixture until batter is combined
  • Divide the batter into the six muffin cups
  • Bake for 15 – 18 minutes

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I think they’d make a great breakfast on the go.

And speaking of which… See ya tomorrow for breakfast! Smile


  1. Sarah says

    Even with no sugar and olive oil instead of canola, these muffins were great! I can always count on you to have awesome fool proof recipes!


  2. Eden says

    I just found your website today and was scrolling through, came across this recipe! I love Banana’s and I love muffins! I had to make them this afternoon! Can I just say… YUM! I calculated the calories from the brands of ingredients I used and only 200 calories! Even better 😀


  3. says

    Do you suggest anything to sub for the brown sugar? I’m trying to eat low sugar….but I know that it’s hard to sub things for brown sugar in baking! Thanks!


    • Candice Wolf says

      organic agave nectar is a newer sub the amber can be for brown sugar, has a low glycemic index and is suitable for vegan diets also


        • Candice Wolf says

          The bottle I bought said 2/3 cup agave nectar= 1 cup brown sugar
          and also reduce other liquids by 1/4 cup.
          For this recipe I used 2 1/2 tbs and omitted the milk. My husband loved them and he hates everything I make that is even remotely healthy


  4. Natasha says

    DELICIOUS muffins! Thanks so much for the recipe, it is a hit with the entire family; I always get 8 muffins out of this recipe and I add some raisins, blueberries, or whatever we feel like that day …. sometimes even a few chocolate chips 😉 Thanks again! 🙂


  5. tina says

    These are in the oven now!! I had to use chia seeds instead of flax so I made some modifications to the recipe. I am so excited to eat one!!



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