Beth Warren Nutrition Blog


by Beth Warren October 27, 2017

Frequently, I’m asked questions which muffins are the healthiest to eat. Unfortunately, I have not been able to give much guidance since my goal is for people not to feel the need to eat a muffin, which is frequently a code word for “high caloric, high carbohydrate, high fat,” or, “low caloric, high carbohydrate, high sugar”, or made from ingredients you cannot pronounce (and billions of them!) or all of the above. In other words, a muffin was as far from a real food as possible, and definitely not Beth Warren Approved….until now!


I have to thank a lot of my patients for turning me on to this idea. Many of them could not give up their muffin cravings, but instead did something even better. They began to experiment with the balanced whole foods BWN (Beth Warren Nutrition) recommends at some of the breakfast meal plan suggestions and created a muffin (and at times, a pancake, cake, bread and simple soft oatmeal) that has these basic ingredients: oatmeal, vanilla extract, eggs and banana. Well, I finally had a chance to put my spin on an oatmeal breakfast muffin after I discovered three lonely overripe bananas on my kitchen table. There is so much flexibility with this recipe, so feel free to adjust based on your taste and diet preferences. You can also try it out for breakfast or a snack by simply tweaking the serving sizes. B’tayavon!

Oatmeal Walnut Banana Crumb Bread

Serves 12. A delicious oatmeal, vegan, gluten free, high protein and fiber muffin that is great for a breakfast or a snack!


2 cups quick cooking oats

1/2 cup chopped walnuts

1 tbsp baking powder

2 tsp cinnamon

1/8 cup dark chocolate chips (optional)

2 ripe bananas, sliced

1/2 tsp salt

1 tbsp chia seeds

2 tbsp water

2 cups almond milk, unsweetened




There are so many different fruits you can add. Some people add a sweetener like agave or honey, but it doesn't need it with a fruit added! Feel free to omit the chocolate chips for an even healthier version!


By Beth Warren, MS, RD, CDN


Spray an 8 by 8", square pyrex (or a muffin tin with 12 spaces) or a loaf bread mold.


Preheat the oven to 350.


In a small bowl, pour the chia seeds and water. Allow to sit and set aside.


In a medium bowl, combine all the dry ingredient and banana and chocolate chips and stir to combine.


In a separate bowl, combine the wet ingredients and chia seed mixture, whisk together.


Pour the dry mixture into the pyrex. Pour the wet ingredient mixture over the dry mixture, and be sure it covers the entire dry mixture.


Place pyrex in the oven and bake for 35-40 minutes.


Allow to cool completely so the mixture sets.


Cut into squares. 2 squares is a breakfast, 1 is a snack.



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