Healthy banana nut muffins

I woke up this morning craving bad carbs. I just want to eat cookies and graham crackers and cake. To satiate my desire for delicious carbs, I decided today's oatmeal would be a bread of some sort.

We had a couple ripe bananas, so I made banana walnut muffins. These have no added sugar or flour, so they are only mildly sweet.

I used a blender to mix up this batter, since I was using rolled and steel cut grains, but no flour. The blender helps grind up the grains fine enough.

Healthy Banana Walnut Muffins

1 2/3 cup rolled multigrain hot cereal
1/2 cup steel cut oats
1 1/4 cup buttermilk
2 ripe bananas
2 eggs
3/4 cup chopped walnuts
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1 dash salt
1 Tbsp unsalted butter (plus some for greasing muffin tin)

In a small bowl, combine steel-cut oats and buttermilk, allow to sit for a few hours.

Preheat oven to 350. Grease muffin tin for 6 large or 12 medium sized muffins.

In a blender combine buttermilk-oat mixture, eggs, bananas, butter, spices, and salt. Blend on high until smooth. In a small bowl, mix together most of rolled grain cereal (reserve a little for garnish) with baking powder and baking soda. Add to the blender and briefly blend together. Finally fold in the walnuts, reserving some to garnish the muffin tops.

Pour batter into greased muffin tin, filling to 1/4 inch from the top of each cup. Garnish the tops of the muffins with walnut pieces and rolled grains. Bake at 350 for 25 minutes, or until golden brown around the edges.