Banana-Oatmeal Muffins

Banana-Oatmeal Muffins
Banana-Oatmeal Muffins
Classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed lunchbox (or breakfast) treat.Maxime Iattoni

Classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed breakfast treat.

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.
Yield: makes ABOUT 2 DOZEN

Ingredients

  • 1 12 cups flour
  • 1 tbsp. baking powder
  • 1 tsp. ground cinnamon
  • 12 tsp. baking soda
  • 14 tsp. salt
  • 1 12 cups sugar
  • 8 tbsp. unsalted butter
  • 2 eggs
  • 13 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 13 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.