Easy Banana Oatmeal Muffins Recipe Is Like Baked Oatmeal in Muffin Form by Donna John
My dilemma? Three very overripe bananas that I didn't want to throw away – and not enough for my banana bread recipe. What to do? I found a few muffin recipes and adapted them with what I had on hand.
The result was this yummy banana and oatmeal muffin that I'll be making again and again. It's great for breakfast or as a quick snack.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: Makes 12 to 18 muffins
Ingredients
- 3 overripe bananas, mashed
- 2 cups flour
- 1 cup quick-cooking oats
- 1 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- dash of salt
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
- 2 eggs
- 1/3 cup butter, melted
- 1 1/2 teaspoons vanilla
- cinnamon, for topping
Here's how to make them:
- Combine the flour, oats, brown sugar, baking soda, baking powder, salt, nutmeg and cinnamon in a bowl.
- Combine the bananas, eggs, butter and vanilla in another bowl.
- Add the wet ingredients to the dry and stir until just moistened.
- Pour into muffin tins lined with baking cups. Sprinkle with cinnamon, if desired. Bake for about 15 minutes in a preheated 375-degree oven.
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