Banana Oatmeal Muffins

A healthy breakfast or snack food, this one uses up those leftover browning bananas as well. I haven’t tried to freeze these, but if you give it a try, let me hear from you.   As I know I can freeze Banana nut bread, I don’t imagine there would be a problem with the muffins.  ♥

Banana Oatmeal Muffins

1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas

(Optional: you can add 1/3 cup of pecan pieces to your batter!)

Preheat your oven to 400 degrees F. Combine flour, oats, sugar, baking powder, soda, and salt. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them. Bake for 20 minutes or until golden brown.

Makes a dozen so freeze or  share with friends and co-workers.


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