Banana Oatmeal Muffins

These muffins have great banana flavor, a hint of sweet, nice bite and bake very pretty.  The girls love to eat them as a snack or for breakfast.  My favorite way is warm with a tiny bit of butter or margarine.  We "healthed" up the basic banana muffin recipe to make a more filling snack.  You could go even further and substitute 1/3 cup applesauce for the oil.  Hope you enjoy these as much as we do!

Ingredients

3/4 cup whole wheat flour

3/4 cup all-purpose flour

1 cup rolled oats

1/3 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 egg or 1/4 cup pasteurized egg product

3/4 cup coconut milk (almond or skim plus 1 tablespoon lemon juice would work too)

2 tablespoons olive or vegetable oil

1 teaspoon vanilla extract

3 medium mashed bananas, around 1 and 1/4 cups

Recipe

1. Preheat oven to 375 degrees F.
2. Combine dry ingredients flour through nutmeg and whisk together.
3. In a large bowl thoroughly mix the egg, oil, milk, vanilla and mashed bananas.  Stir the flour mixture into the banana mixture until just combined.  Do not over mix the muffins will be tough
4. Pour batter into lined or oiled muffin tins.  Fill 3/4 full.  This recipe makes 12 muffins in my square pan and enough left over batter for 10 mini muffins.  We like a light sprinkle of cinnamon and brown sugar on top before they bake.
5. Mini muffins bake for 10-12 minutes.  Regular muffins bake for 12-15 minutes.  These bake fast, be careful not to over bake.  Remove from pan after they have cooled for 2 minutes