You may start to notice that I make a lot of breakfast breads. I cook them both for my Sunday school class and also for my MOPS meetings. Today’s banana oatmeal muffins will travel with me to the first MOPS meeting of the year tomorrow. For two blessed hours, someone else will watch our children while we gather as women and nourish each others souls and stomachs. These really are easy to whip up, and aside from the stick of butter, not terribly bad for you.
Start by mixing up two really ripe bananas with a stick of softened butter and a 1/2 cup of sugar. I like to do this with a fork so that I can mash the banana up some, but still leave some chunks. It will look curdled, so don’t throw it out when you see this.
Add in a couple of eggs, some vanilla and buttermilk. Then add your flour, oatmeal, baking powder, baking soda, salt and cinnamon and stir just until everything is incorporated. The more you stir it, the tougher and drier your muffins will be.
Scoop this slightly sticky batter evenly into 12 muffin cups. If you want them to come out of the pan perfectly (or if you aren’t using a silicone muffin tin), go ahead and spray with no stick spray or use muffin liners.
Bake for 15 minutes. They’ll puff up some, get ever so slightly brown and maybe even crack just a bit. Your house will smell like heaven. It will be hard, but let them cool before you remove them and start eating. They taste great, but it isn’t worth burning your hands and mouth (trust me, this is experience speaking). Besides, if you scorch your tastebuds with the first bite, you’ll miss out on the rest of that muffin (and the other 11, if you’re anything like me).
2 very ripe bananas
1 stick butter, softened
1/2 cup sugar
1/2 cup buttermilk*
1 teaspoon vanilla extract
1 1/2 cup rolled oats
1 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 400*. Grease 12 muffin cups (or line with paper liners).
Mash together banana and butter with a fork. Stir in sugar (mixture will look curdled). Add in eggs, buttermilk* and vanilla. Add oatmeal, flour, cinnamon, baking powder, baking soda and salt and stir just until combined.
Spoon batter evenly into prepared muffin cups. Bake at 400* for 15 minutes. Cool completely before removing from pans.
*If you don’t have buttermilk, you can substitute regular milk or add 1 teaspoon white vinegar or lemon juice to your measuring cup and fill to the 1/2 cup mark with milk.