Wednesday, October 3, 2012

Banana Oatmeal Muffins

Happy Hump Day! Today we are going to make a recipe that is great for mornings. I made a batch of these and it was enough for breakfast for me & the official taste tester for the whole week. They aren't overly sweet and the oatmeal in them will keep you going all morning until lunch.

2 ripe Bananas, mashed
2 eggs
1/4 cup vegetable oil
1/4 cup milk
1 1/2 cup flour
1 cup rolled oats**
1/2 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Tip: How do you tell the difference between oatmeals and how do you know if oatmeal is rolled or not? When I was making these muffins, all the different types of oatmeal were confusing to me. After much debate with the official taste tester, I finally figured out to just look at the ingredients on the oatmeal package (they were small but there!)... it should tell you exactly what you need to know. I ended up getting Quaker Old Fashioned Oatmeal, but as long as they are "rolled" it should be fine.

To start off, preheat your oven to 400. Place your eggs in a large mixing bowl and mix with an electric mixer or whisk until frothy. Add in the bananas, vegetable oil, and milk and mix until combined. In a separate bowl, stir together the flour, oats, sugar, baking powder, baking soda, and salt. Once the dry ingredients are combined, slowly mix them into the wet ingredients, just until everything is incorporated. Your batter may be a little lumpy here, but that's OK, you don't want to over mix. here is a picture of what mine looked like at this point:

Next, pour your batter into your cupcake liners, about 3/4 of the way full (makes 15-20 muffins). I usually spray my cupcake liners with non-stick cooking spray because it helps the muffins come out better. Bake your muffins for 16-18 minutes. Here is what they look like when they come out of the oven:

Happy Cooking
& Enjoy!!

Check out the original post here.


  1. YUM! I'm going to have to get Bridget to make me some... :)