I was making a banana cake for a birthday party and thought to myself, since I am already in the process of baking something sweet and somewhat healthy, why not take it one step further and use the extra batter to make muffins? I don’t eat muffins often, but love them when I do. My favorites (before this muffin): banana nut and blueberry muffins. Luckily, I had rolled oats on hand to make the muffins a bit more wholesome and my trusty Penzeys Baking Spice, perfect for just about any kind of sweet baking. After a little mixing, baking and some waiting, these yummies were ready for a taste test.
The verdict: YUM! The right amount of sweet, perfect density, great flavor and moist.
Banana Oat Muffins
Makes 24 muffins
2 1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tsp Penzeys Baking Spice
3/4 cup butter, softened
1 1/2 cup white sugar
1 1/4 tsp vanilla extract
3/4 cup buttermilk
1 cup mashed bananas (approx. 2 bananas)
1 cup rolled oats, plus extra for the topping
non-stick cooking spray
Preheat the oven to 350 degrees F. Meanwhile, sift the flour, salt, baking soda, baking powder and Penzeys Baking Spice into a bowl and set aside.
In another bowl, beat the butter and sugar together until light and fluffy. Continue to mix while adding in the eggs one at a time and then add the vanilla. Incorporate the flour mixture until combined. Now add the buttermilk and mashed bananas; mix for about one minute on medium speed. Beat in 1 cup of rolled oats.
Spray your muffins tins with the non-stick cooking spray and begin to fill each section 2/3 full with batter. Sprinkle the tops with the extra oats and place the filled muffin tins in the oven. Bake for 20-25 minutes.