Makes 12 regular muffins or 8 jumbo muffins
1 1/2 cups whole wheat flour
1 cup rolled oats
1/2 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp cinnamon
2 large eggs
2 ripe bananas, mashed
1 cup fat free plain yogurt
1/3 cup butter, melted
1 tsp maple extract
1/2 tsp vanilla extract
1/4 cup chopped pumpkin seeds
2 tbsp rolled oats
Mix together dry ingredients in a large bowl. In a smaller bowl add the bananas and wet ingredients, mix well. Add the wet ingredients to the dry ingredients. Stir just until combined. Fill muffin liners nearly full. Sprinkle with pumpkin seeds and oats. Bake in a 375 degree oven for 18-22 minutes.
