Banana-Rolled Oat Muffins
Steps:
- Muffins are served each morning with the fruit course. We rarely have any left in the basket. If we do, we offer little plastic bags and our guests take the muffins with them to enjoy as a mid-morning snack as they explore our wonderful mid-Maine coast. These muffins are exceptionally light. To enhance the rich banana flavor, I place my slightly over-ripe bananas in the freezer. While they aren’t pretty when they’re thawed, they are very sweet and add great flavor to the baking.
1 cup mashed ripe bananas (2 or 3 bananas)
½ cup milk
½ cup rolled oats (not quick or instant)
1 cup flour
½ cup sugar
1 Tbls baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1/3 cup canola oil
1 tsp vanilla extract
1 egg
Prepare a 12 cup regular size muffin pan. Preheat over to 375F.
- In a medium bowl, smash bananas until almost liquefied. Add milk and rolled oats. Let stand while measuring dry ingredients in large bowl. Blend egg, oil and vanilla with oat mixture. Make a well in dry ingredients and add oat mixture all at once. Stir just until all the dry ingredients are moistened. Fill the 12 greased muffin cups and bake in preheated oven for about 20 minutes. Allow to cool in muffin pan for 5 minutes. Remove to rack and cool completely.