Saturday, November 12, 2011

Oatmeal Banana-Nut Muffins

I always start the week with the best of intentions:  eat three servings of fruit a day, including a banana as mid-morning or late afternoon snack.  Even though I try, I still wind up with a couple of ripe bananas by the weekend.  Instead of throwing them out, I decided to make a few muffins.  I didn't have a lot of flour on hand, so I used oatmeal to make up for the missing 1/2 cup of flour.  I think that made them a little healthier, too.  These were great as a midnight snack Friday night and perfect as breakfast on Saturday morning.

Oatmeal Banana-Nut Muffins 
adapted from Better Homes and Gardens cookbook
The basic recipe is linked above, along with their ideas for other variations and a streusel topping.  

Makes 12 


1 1/4 cups all-purpose flour
1/2 cup oatmeal
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/4 cup cooking oil
3/4 cup mashed bananas
1/2 cup chopped walnuts


1.  Preheat oven to 400 degrees F.  Grease muffin pan or line with paper liners.  
2.  In a medium bowl combine flour, oatmeal, sugar, baking powder, and salt.  Make a well in center of flour mixture; set aside.
3.  In another bowl combine egg, milk, oil.  Add egg mixture, mashed bananas, and walnuts to flour mixture. Stir just until moistened (batter should be lumpy).
4.  Spoon batter into prepared muffin cups, filling each 2/3 full.  
5.  Bake for 18 - 20 minutes or until golden.  Cool slightly and enjoy.

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