I’ve adapted these banana muffins from The Joy of Cooking, along with another recipe I cut out of a magazine a hundred years ago – I don’t remember the magazine or whether the recipe was from an ad for flour or baking soda, or the magazine’s own muffins.
Now they are mine.
And yours, if you want to make them.
Plus you can customize them by adding things like walnuts, chocolate chips, coconut, cinnamon, sesame or flax seeds… you get the idea.
I often find that muffin recipes call for a lot of sugar and a lot of butter – more than I really want to have. These are very moist and sweet from the banana so only a little sugar is added, and a touch of oil, in place of the butter. You won’t feel cheated.
Banana Oat Muffins (makes 9 muffins)
pre-heat oven to 350
- (in a medium bowl) mash 2-3 soft bananas; add 1 egg and 1 tbsp vegetable oil
- (in a separate bowl) mix 1 cup oats, 1 cup flour, 1/2 cup sugar, 1 tsp baking soda (plus any additions like 1 tsp cinnamon, or 1/4 cup coconut, etc)
- add the dry mix to the banana mix and stir just until combined and still lumpy.
- divide into 9 muffin cups (greased, or with papers) and bake 20 minutes.
And did I mention these come together in less time than it take for the oven to pre-heat?