These muffins happened last week when I was craving warm fall foods — we had a little bit of fall weather (that has since left us) and I was loving it! Also loving: these muffins! They’re hearty, thanks to the oats and whole wheat, not-too-cakey, perfectly banana-y, and pretty darn hard to eat just one. I think I might make these into a loaf soon, too.
Whole wheat banana oatmeal muffins
Makes 12 muffins
1/2 cup buttermilk
1 cup packed mashed ripe bananas (about 2-1/2 bananas)
4 tablespoons unsalted butter, melted
1/2 cup brown sugar
1/4 cup maple syrup
1 teaspoon vanilla
1 cup rolled oats
1 cup white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1. Preheat the oven to 375 degrees F and butter a muffin tin.
2. Combine the buttermilk, mashed banana, melted butter, eggs, brown sugar, maple syrup, and vanilla. Beat together until smooth.
In a separate bowl, combine the oatmeal, flour, baking powder, baking soda, salt, and cinnamon. Mix to fully combine. Add to the wet ingredients, and mix until fully incorporated.
3. Divide the batter evenly among 12 tins, and top with a thin slice of banana (optional) and a few raw oats.
4. Bake until a cake-tester comes out clean — about 15 minutes.
Related post on The Kitchen Paper: Banana pecan pancakes