Monday, October 8, 2012

Banana Oatmeal Muffins

The request came during a conversation about healthy eating.  Could I make a whole grain muffin that was not too sweet, moist, but with lots of fiber.  Oh, and no nuts, seeds or chocolate.  Here is a photo of Kim as he was preparing for his role as official taste-tester of the new recipe.
Looking through the pantry, I found oatmeal, whole wheat, bananas...
 I lined 12 muffin cups with paper liners.
 Measured the ingredients that I like to sift together, starting with equal amounts of whole wheat and all purpose flour.
 some sugar
 baking powder
 baking soda
 cinnamon with oats is always good
 time to sift it all together
 a quick whisk to combine
 added the old fashioned oats
 a quick whisk to combine
 I mashed the 3 bananas with a fork
 I decided to go for a softer mash
 cracked one egg into a bowl
 measured the canola oil
poured the oil over the egg

 quickly whisked to combine
 added the mashed bananas
 whisked to combine
 I made a well in the dry ingredients
 poured the banana mixture into the well
 mixed with a rubber spatula just enough to combine thoroughly
 scooped the batter evenly into the 12 muffin cups
 baked about 23 minutes at 375.  I did the toothpick test for doneness.
 After cooling in the pan for a few minutes, I removed them to the cooling rack.
Here's one for you with a cup of Americus Garden Inn Signature blend coffee.
 I'll bet these will taste even better tomorrow.  Most banana muffins do, don't they?  Our guests loved the muffins.  They said they were hearty, moist, banana-y, not too sweet and, most importantly, delicious.  They would probably be good with nuts, raisins, cranberries, chocolate chips, maybe a center of peanut butter...  Thanks for visiting the Americus Garden Inn Bed and Breakfast blog.  Let me know if you try the recipe.  Love,


1 ¼ cups old fashioned oats
½ cup whole wheat flour
½ cup all-purpose flour
2/3 cup granulated sugar
½ TBS baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 large egg
3 large ripe bananas, mashed
1/3 cup canola oil

1.      Preheat oven to 375 degrees.
2.      Line 12 muffin cups with paper liners or spray with non-stick cooking spray.
3.      Combine dry ingredients in large bowl.
4.      Beat egg, oil and mashed banana together in small bowl until smooth.
5.      Add banana mixture to dry ingredients.
6.      Stir just until moistened.
7.      Divide batter into prepared muffin cups.
8.      Bake at 375°F for 20-25 minutes, or until top springs back when lightly touched.