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Banana Oatmeal Muffins

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

These oatmeal-banana muffins strike the perfect balance of spice and sweetness. The oats soften while baking, making these muffins moist, tender and filling enough for breakfast. The riper the bananas, the sweeter the muffins will be. Browned bananas yield the strongest flavor, but yellow with some spots works just as well. If you don’t want to make muffins, bake the batter in a loaf pan until a wooden pick in the center comes out clean.

Ingredients:
  • 1 1/2 cups old-fashioned rolled oats, divided
  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 ripe bananas, mashed (about 1 cup)
  • 2/3 cup whole milk
  • 1/3 cup vegetable oil
  • 1/4 cup honey
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
Directions:
  1. Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
  2. Combine 1 1/4 cups oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda, baking powder and salt in a medium bowl; whisk until well mixed.
  3. Combine bananas, milk, oil, honey, eggs and vanilla in a large bowl; beat with an electric mixer on medium speed until well combined, about 1 minute.
  4. Add the flour mixture to the banana mixture; beat on low speed until just combined and a thick batter forms, about 45 seconds, stopping to scrape down the sides as needed.
  5. Spoon the batter into the prepared muffin cups (a scant 1/3 cup each). Sprinkle the tops with the remaining 1/4 cup oats. Bake until golden and a wooden pick inserted in the center comes out clean, about 18 minutes. Let cool in the pan for 10 minutes; serve warm.
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