Banana-Oatmeal Muffins
Classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed breakfast treat.
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Credit: Maxime Iattoni
INGREDIENTS
1½ cups flour1 tbsp. baking powder
1 tsp. ground cinnamon
½ tsp. baking soda
¼ tsp. salt
1½ cups sugar
8 tbsp. unsalted butter
2 eggs
⅓ cup buttermilk
1 tsp. vanilla
1 cup rolled oats
1 cup chopped pecans
3 large bananas, mashed
INSTRUCTIONS
1. Heat oven to 350°. Grease and flour a 12-cup muffin pan; set aside. Whisk together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large bowl, beat sugar and butter on medium-high speed of a hand mixer until pale and fluffy, about 3 minutes. Add eggs, and beat until smooth. Add buttermilk and vanilla, and then add dry ingredients; beat on low speed until just combined. Add oats, pecans, and bananas and stir until smooth.2. Scoop about ⅓ cup batter into each muffin cup and bake until golden brown and a toothpick inserted in the center comes out clean, about 20–25 minutes. Let cool for 10 minutes, and then invert onto a wire rack to cool completely. Repeat with remaining batter.
Maybe bananas are not very flavourful when used in this manner, but there was hardly taste of them, which left me with a very ordinary muffin.