Do you hate having those rotten bananas sit around your house? Do fruit flies land all over them, and they get forgotten about or thrown in the trash? So, why don’t you whip up a batch or two of these Banana Oatmeal Muffins?
They are super simple to make. Take out two bowls, spoon or whisk, and that’s it. These Banana Oatmeal Muffins are a great way to get the kids involved. They can mash the bananas while you prep the other ingredients.
A couple of tips:
1) I recommend that you do not use paper liners. The muffins come out clean from the muffin trays if you spray them with nonstick cooking spray.
2) Don’t stress about exactly the right about of bananas. Trust me. It will be okay.
3) Chocolate chips are a great addition
4) You can add four scoops of your favorite protein powder to the recipes as well. Just increase the milk by 1/4 cup. However, I prefer to eat a couple hard-boiled eggs on the side to keep my protein levels where they need to be.
- 3 cups AP flour
- 3 cups old fashioned rolled oats
- 3 teaspoon baking powder
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 1/2 teaspoon salt
- 6 bananas, mashed about 3 cups
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup oil
- 1/2 cup milk
- 2 eggs
- 2 teaspoon vanilla
Preheat oven to 375. Grease muffin tins with cooking spray. These muffins come out best when they are not baked in muffin cups. You can also use a large rectangular baking pan.
In a large bowl, combine dry ingredients.
In another bowl, combine mashed bananas, sugar, oil, milk, slightly beaten egg, and vanilla. Mix well. Stir into dry ingredients until just combined. If desired you can add chocolate chips, or just sprinkle some on top.
Fill greased muffin cups two-thirds full. Using a 1/4 cup scoop works well for this.
Bake at 375 degrees for 15-18 minutes or until muffin test done with a cake tester. Cool slightly in pan before removing.
Feel free to experiment with reducing the sugar. You can also add 2-3 scoops of protein powder to the recipe. I would add about 1/4 cup extra milk if you do.
Nutrition Information:Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 232mgCarbohydrates: 25gFiber: 2gSugar: 8gProtein: 3g
Cook Well, Eat Well, Live Well