Being a foodie blogger, I often sit around drumming up new recipe ideas and ways to change my existing favorites, to make them better tasting and easier than ever. Today’s great new “invention” was a combination of two of my favorite recipes into one uber recipe – Banana Oatmeal Muffins. I was cleverly (so I thought) taking my banana muffin recipe and combining it with a delicious oatmeal cake recipe to create a new super-banana-oatmeal-muffin! Well, turns out that this ingenious brainwave of mine is not so original after all. I would likely have done this a little differently left to my own devices, but rather than play around and risk complete muffin failure, I found this recipe which sounds yummy and mostly healthy too.
Banana Oatmeal Muffin Recipe
3 ripe bananas, mashed
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup vegetable oil
2 cups whole wheat flour
1 cup rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup vegetable oil
2 cups whole wheat flour
1 cup rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1 tablespoon baking powder
1/2 teaspoon baking soda
Preheat the oven to 350 degrees F . Line a 12 cup muffin pan with paper liners or coat with cooking spray. In a large bowl, stir together the bananas, brown sugar, egg, vanilla and oil. Combine the whole wheat flour, oats, cinnamon, ginger, baking powder and baking soda; stir into the banana mixture until blended. Spoon the batter into the prepared muffin cups. Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool for a few minutes in the pan before attempting to remove them.
Cool Name for it 🙂 I came across another recipe just this week that added oatmeal to something and created a different sort of breakfast.
Will have to find it again, as this reminded me of it.
Wondering if replaced the egg with applesauce how that would taste and can cut down on the oil maybe a bit then also maybe.
Hi Cat!
I tried this recipe today and it was brilliant! I’m always on the lookout for make ahead breakfasts and this one truly fits the bill!
(P.S: I added a handful of raisins to this one and it tastes sooooooo good. :))
Made these today too…mmmmmmmmmm…
These are delicious! I chose this recipe because of the whole wheat flour but I was a little skeptical because there was no dairy and I thought a whole tbsp of baking powder was a little much but they turned out amazing. They were light inside and the top was crispy and sweet – my new go to muffin.