Muffins of any kind are a favourite around here. They make a quick snack, easy to toss in your lunch bag and great with coffee or tea in the morning. These moist banana oatmeal muffins are so satisfyingly good just out of the oven and then topped with a wee bit of butter. These particular muffins that you see in the picture were made with spelt flour. Spelt flour has a lot of good healthy benefits but is more costly than regular flour. The recipe below calls for regular flour and I substituted one for one with the spelt flour with perfect results. I’m not here to sell Spelt flour, but a lot of readers like to substitute ingredients. I also subbed the 1/4 cup milk for an almost expired sour cream and I’ve also used whipping cream and table cream instead of milk. It all depends what needs to be used up. I hate throwing out stuff and try to plan my meals around items that are coming close to their expiry. I’ve also added a short list of optional ingredients to take this recipe up a notch.
Banana Oatmeal Muffins
Moist and delicious muffin recipe
- 1 1/2 cups all purpose flour
- 1 cup rolled oats
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1/4 cup vegetable oil
- 3 bananas mashed
In a large bowl mix the first 6 dry ingredients with a large spoon. In another bowl mash the bananas with a large fork or potatoe masher. Mix in the eggs, oil and milk, blend together well, no nead to over mix. Gently mix the wet ingredients with the dry ingredients until theres no dry spots, batter will be lumpy.
Line a muffin pan with muffin papers, you'l need 12, then fill each of the papers 3/4 full with the muffin mix using a large spoon.
Bake in a preheated 400°F oven for 20-25minutes.
Choose one, or reduce amounts if choosing more than one –
1/2 cup chopped walnuts or pecans
1/2 cup chocolate chips
1/2 cup raisins