Today my mom came home from work, noticed the browning bananas on the kitchen counter, looked at me, and said "We need to do something with these bananas before they go bad." Hmmm, was she hinting that I bake something? Like banana bread, perhaps?
In my house, it seems as though we always have browning/going bad bananas on the kitchen counter, and lately, I have been the one in charge to "get rid of them". I can't say I am complaining about my "job", but too much banana bread can just be, well, too much banana bread.
So I decided it was time to come up with a new recipe to get rid of these bananas, and so I made these.
Oatmeal Banana Walnut Muffins!
Perfect for breakfast, a snack, or just because, these muffins smell and taste delicious. I am not kidding. And on the plus side, they are healthy! I decided to make some substitutions with this recipe, including using half whole wheat/half all-purpose flour, swapping an egg for egg starters, and vegetable oil instead of butter.
And they turned out delicious.
Oatmeal Banana Walnut Muffins
1/2 + 1/4 cup all-purpose flour
1/2 + 1/4 cup whole wheat flour
1 cup rolled oats
1/2 cup white sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg (*I used 1/4 cup egg starter)
3/4 cup milk (* I used skim)
1/3 cup vegetable oil
1/2 tsp. vanilla extract
1 cup mashed banana (about 2 large bananas)
Preheat oven to 400F.
Combine flours, oats, sugar, baking powder, soda, salt, and cinnamon in a medium sized bowl.
In a large bowl, mix egg, milk, oil and vanilla; add mashed banana.
Stir in flour mixture until just combined.
Grease or line muffin tins with baking cups; fill tins about halfway with batter; sprinkle tops of muffins with oats.
Bake for about 16-17 minutes (until top is browned).
Makes about 18 muffins.