If you have over-ripe bananas that no one wants to touch, this is a great recipe to make and have for those ‘grab-n-go’ mornings. You know those mornings, where you need to eat something, but there is no time to make breakfast for yourself or your family.
This is also a great freezer recipe.
Banana Oatmeal Muffins
adapted from Cooking Light
- 1 ½ cups flour
- ⅔ cup sugar
- 1 ½ teaspoon baking powder
- ¼ baking soda
- ¼ teaspoon salt
- ¾ regular oats
- 1 cup mashed ripe bananas – about 2-3
- ⅓ cup buttermilk (don’t have buttermilk – add 1 tsp white vinegar to ⅓ cup regular milk, I use 2%, and let the milk sit for a few minutes)
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- ½ cup chopped pecans or walnuts, optional
- cooking spray
In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and oats. Stir with a spoon or wisk to mix together.
In a separate bowl, combine the bananas, milk, oil, vanilla extract and eggs. Add the dry ingredients. Stir until just moist.
Pour batter into a 12-muffin pan that has been coated with cooking spray. If desired, sprinkle muffin batter with the nuts.
Bake in a preheated 350 degree oven for 25 minutes or when a toothpick inserted in the center of a muffin comes out clean. Cool slightly in pan on wire rack. Remove from pan and cool completely on wire rack.
Makes 12 muffins.
Print recipe for Banana Oatmeal Muffins.
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