When I noticed the bananas I bought turning a lovely shade of black, I knew it was muffin time! The batch is already gone and it hasn’t even been 24 hours yet. They have a really nice banana flavor, nice texture from the oats, and not super sweet but sweet enough (I find most muffin recipes use WAY too much sugar).
- 3 very ripe bananas, peeled
- 1 tsp pure vanilla extract
- 1 large egg
- 3/4 C milk
- 1/3 C canola oil
- 1 C unbleached all purpose flour
- 1/2 C whole wheat flour
- 1 C old fashioned oats
- 1/4 C brown sugar, packed
- 1 TSP ground cinnamon
- 2 TSP baking powder
- 1 TSP baking soda
- pinch of kosher salt
Preheat the oven to 400 degrees.
In your stand mixer or just a large mixing bowl, add in all of your dry ingredients (flours, oats, sugar, cinnamon, salt, baking powder and baking soda). Stir to combine.
Into the bowl, add all of your wet ingredients, (milk, oil, vanilla, bananas, and egg). Mix until combined and everything is moistened.
Evenly distribute batter into a 12-tin muffin pan that’s been sprayed with cooking spray.
Bake for 19 minutes.
Let cool for about 10 minutes and then enjoy with butter!
As always with most of my muffins, I enjoy these split with a bit of butter! They also freeze very well (if you ever have any left over!). Let me know what you think of them!