Whenever we go on vacation, I eat muffins every single day from the free breakfast at the hotel. They are one of my favorite foods. I am to Muffins as Bubba Gump is to Shrimp (⇠click to see Bubba GIFs on imgur) or as Buddy the Elf is to Candy, Candy Canes, Candy Corn, and Syrup (⇠click to see Buddy the Elf GIFs on imgur).
I like bran muffins, corn muffins, poppy seed, chocolate, blueberry, cranberry orange, cinnamon crumble, pumpkin chocolate chip and… today’s special: BANANA OATMEAL!
I made 14 muffins with this recipe, but you could make 12 with larger tops.
2 ripe bananas
¾ cup milk
1 t vanilla
1 large egg
1 cup flour
1 cup quick oats
½ t salt
¾ cup packed brown sugar
1 t baking soda
2 t baking powder
1 t cinnamon
Preheat oven to 350°F.
Line muffin tins with paper cups.
Mash bananas in medium bowl.
Add milk, egg and vanilla to bananas.
In a large mixing bowl combine flour, oats, salt, brown sugar, baking soda, baking powder, and cinnamon. Mix to combine.
May need to use whisk to break up chunks of brown sugar.
Add liquid ingredients and mix.
Use ice cream scooper to put batter into prepared tin.
Bake 15-20 minutes.
Tops will be golden brown and a toothpick should come out dry.
Store leftovers. Here is a link about How to Store Muffins by Food Pyramid. They recommend covering with a towel for overnight storage, in an airtight container at room temp for a few days, and in the freezer for longer periods.
I store them in the fridge in a container (which they tell you not to do, meh) and then zap them in the microwave for a couple of seconds to reheat. I like ’em that way me-self, but just do you.
Thank you for stopping by! I hope you will try out the recipe. Happy Wednesday!
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