Banana Oat MuffinsA couple of weeks ago, my friend’s little 18 month old daughter was very sick in the hospital. The baby was heavily medicated and had a tube down her throat to help her breath. My friend was not moving an inch away from her baby and I don’t blame her. So she was stuck at the hospital, eating the expensive and probably not very good hospital cafeteria food. She asked for some breakfast food so I hurried and made some muffins to be dropped off. I had to find a recipe that I had all the ingredients for, so nothing weird. I found this on and it actually looked awesome, so I got to cooking.

This was so simple and delicious. The nutmeg and cinnamon were the perfect touch and the muffins stayed really moist. The oats added an ever so subtle extra bit of texture to the top of the muffin so I didn’t feel like I was missing out on a crumble topping. There is nothing I can think of to make this muffin any better. My kids ate it, I ate it, and I’d make them again. Thank goodness or else I would have been embarrassed sending muffins off to my friend at the hospital.

Banana Oat Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 15
  • 2 cups flour
  • 1 cup quick-cooking oats
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1?2 teaspoon salt
  • 1?2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 1?2 cups bananas, mashed
  • 2 eggs
  • 1?3 cup butter, melted
  • 1 teaspoon vanilla
  1. In a large bowl, mix together flour, oatmeal, sugar, baking soda and powder, salt, cinnamon, and nutmeg.
  2. In a separate bowl combine the bananas, eggs, vanilla, and butter. Add the wet ingredients to the dry ingredients. Stir until just combine.
  3. Spoon the batter into greased or lined muffin tins, about ? full. Bake for 15-18 at 375 degress minutes or until a tooth pick comes out clean. Let cool in the muffin tin for 10 minutes. Remove muffins from the tin and continue to cool on a wire rack.

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