Wednesday, April 8, 2009

Banana Muffins

We had some overripe bananas that needed to be used so I made some deliciously moist and dense banana muffins! These muffins have a delicious banana flavor without being overpowered with spices. And because they're so moist, no need to slather with butter or cream cheese.


1 cup bread flour
1 cup grounds oats
1 teaspoon baking soda
1 tsp cinnamon
1/2 tsp baking powder
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
1 tsp vanilla
2 eggs, beaten
2 cups mashed overripe bananas (about 4 bananas)


Preheat oven to 350 degrees F. Lightly grease muffin pan (makes approximately 18 muffins).

Process oats for 30-45 seconds in your food processor to a course flour. Then combine in a large bowl with flour, baking soda, baking powder, cinnamon and salt. In a separate bowl, cream together butter and brown sugar. Stir in vanilla, eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack.

Could be made into a loaf, just adjust pan size to 9X5 loaf and baking time to around 1 hour. If you like nuts, toss in some chopped walnuts or chocolate chips. But in my opinion, these are perfect as written!

I don't have a camera as my husband has it at work taking pictures for his portfolio. If the muffins last until the end of the day when he gets home I'll try to snag a pic for you.

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