Well, I would apologize for the lack of blogging over the last 2 months, but then that would mean I wasn’t thoroughly enjoying my reason for not writing. And, of course I can’t say that. Baby duty has definitely been a full time job, but I wouldn’t trade it for anything! More on that to come later this week – so, for now, we move on to the food.
Seeing as my life has been consumed with a tiny human lately, I haven’t had much time for proper cooking or baking… until this past weekend. I managed to squeeze in a couple of rounds of baking cookies and muffins to share with friends and neighbors. And, what better to start back up with than some yummy muffins!
Oh, and not just any muffins – banana oat muffins. After all, there was a pile of black bananas sitting in my freezer just begging to be used, and I couldn’t ignore them any longer.
After searching around for a while on the internet, and finding several recipes similar to one another, the following is what I settled on. These muffins aren’t overly sweet, and the oats add a nice hearty texture. I think that the only thing I might change next time is adding one more banana to the mix. I love bananas!
So, here’s the recipe, if you’d like to make them as well to have on hand for a quick breakfast (they taste great with a dab of peanut butter), or an afternoon snack. The batter will make 12 regular sized muffins. Enjoy!
What you need –
- 1 1/2 cups flour
- 2/3 cup brown sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup steel cut oats
- 1 tsp cinnamon
- 1 cup mashed banana (about 2 regular sized)
- 1/3 cup buttermilk
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 2 eggs, beaten
- 2 Tbsp oats, optional for topping
What to do –
- Preheat oven to 350 degrees. Prepare a muffin tin by lightly spraying each cup with cooking spray (You could also use liners if you prefer).
- In a medium bowl combine all of the dry ingredients (flour through cinnamon) and set aside.
- In a large bowl mix together the mashed banana, buttermilk, vegetable oil, vanilla, and eggs.
- Pour the dry ingredients over the wet ingredients and stir together until well combined.
- Evenly fill each muffin cup, then sprinkle the tops with extra oats. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in the muffin tin for 15 minutes before removing.