It is Sunday. The day I seem to want to relax and make muffins. I do like making different muffins to try to find the best I can of recipes. The husband loved the Morning Glory Muffins so much, I am making him a batch tonight to take tomorrow morning for his co-workers. However, one hint, he wants the apples chopped and blended not grated. He did not like the muffins with out the apple chunks, saying there were not as textureally pleasing.
So today I researched what I could and found this recipe with ingredients I contained in my pantry. For some reason I think freezing almost too ripe bananas is a good thing. Not wasting and such. I guess in the back of my mind, I am thinking that I will need them when unexpected guests arrive. Not having enough time to get ingredients from the grocery store, the guests would have inviting banana bread baked that morning. This has never occurred! Ever! But today was the first day I used a too ripe banana from my freezer. I did change the recipe a bit from the original, but be honest people, when have you used a recipe exactly as is forever and ever? The actual muffin is a pleasing texture with the smooth banana and the crunch oatmeal. Let me know what you think. (I divided the recipe to make the serving size only six. There are only two of us, and we can not constantly be eating muffins. My husband would go on strike!)
Banana Oat Muffins
Courtesy of Allrecipes.com
- 1 egg
- 1 1/2 mashed ripe bananas
- 1/4 and 1/8 cup packed brown sugar
- 1/6 cup applesauce
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/3 cup oats
- 1/4 cup semisweet chocolate chips
- 1/4 cup chopped walnuts, optional
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 12 cup muffin pan.
In a large bowl, combine egg, banana, brown sugar, applesauce and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon.
Gently stir flour mixture and oatmeal into banana mixture. Fold in the optional walnuts. Pour batter into prepared muffin cups. Sprinkle the tops with the chocolate chips.
Bake in preheated oven or 15 to 20 minutes, or until light brown. Remove muffins from pan and place on a wire rack to let cool before serving.
Makes 6 muffins.
Tea with SB 