Floral SeparatorBanana-oatmeal Muffins

In a medium bowl, combine 1 1/4 cups oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt. Whisk until well mixed.

In a large bowl, combine mashed bananas, milk, vegetable oil, honey, eggs, and vanilla extract. Beat with an electric mixer on medium speed until well combined, about 1 minute.

Add the flour mixture to the banana mixture. Beat on low speed until just combined and a thick batter forms, about 45 seconds, stopping to scrape down the sides as needed.

Spoon the batter into the prepared muffin cups (about a scant 1/3 cup each). Sprinkle the tops with the remaining 1/4 cup oats.

Bake until golden and a wooden pick inserted in the center comes out clean, about 18 minutes. Let the muffins cool in the pan for 10 minutes before serving warm.

Ingredients:

– 1 1/2 cups old-fashioned rolled oats, divided – 3/4 cup whole-wheat flour – 3/4 cup all-purpose flour – 1 1/2 teaspoons ground cinnamon – 1 teaspoon baking soda – 1 teaspoon baking powder – 1/2 teaspoon salt – 2 ripe bananas, mashed (about 1 cup) – 2/3 cup whole milk – 1/3 cup vegetable oil

Directions:

1. Preheat the oven to 350°F. Coat a 12-cup muffin tin with cooking spray.

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