It never fails… every other time I purchase bananas at least a few of them turn brown. So I end up putting them in the freezer. They end up waiting for me to get the itch to bake something.
These muffins are the perfect answer!
3 large ripe bananas
¾ cup sugar
1 large egg, slightly beaten
1 teaspoon vanilla
1/3 cup butter, melted
1/3 cup rolled oats
1 ½ cups flour *
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 cup blueberries, fresh or frozen
1 cup of chopped pecans or walnuts
Preheat oven to 375F.
In a small bowl, combine flour, baking soda, baking powder and salt. Mix or sift together
Mash bananas in a large mixing bowl. Add in the sugar, then egg and yolk, then the vanilla.
In a small microwave safe bowl place the rolled oats and butter. Melt in the microwave. It is important to melt the butter in the same bowl as the oats. The butter will heat and slightly cook the oats before they are mixed.
Make sure that the butter and oats mixture has cooled before adding it to the eggs. You don’t want the eggs to scramble.
Once the butter/oats mixture is cooled, mix with the banana mixture.
Add the dry ingredients to the banana mixture. Do not over mix. It should still be a bit lumpy.
Once the base mix is combine you can decide what you would like to add to it!
If you feel like adding blueberries, toss blueberries with 1 tablespoon of flour to coat. Fold into the batter.
If you prefer nuts, chop either pecans or walnuts and fold in to the batter.
Using an ice scoop fill lined muffin cups about 3/4 full.
For a slightly crunchy top, sprinkle with a little vanilla sugar.
Bake for 18-20 minutes or until golden brown and a toothpick inserted in to the center of a muffin comes out clean.
Cool for a few minutes and serve warm.
These muffins will keep for a few days in a ziplock bag!
*Want to make them gluten free swap the all purpose flour for 2 cups of rice flour. Note that the texture will be a little different.