Banana Oatmeal Muffins

My daughter gave me a big tub full of cookbooks that she acquired in a book club but never used. She is now Vegan and therefore no longer wanted them. The tub sat in my kitchen for weeks and I finally made the time to start going through all those WONDERFUL cookbooks to decide what I will keep, what I will pass on to others and what goes to Goodwill.  In the bottom of this tub I found this recipe. I have no idea where she got it but it is supper yummy! This is now one of my top 2 muffin recipes along with my grandmother's Refrigerator Bran Muffins. 

BANANA OATMEAL MUFFINS

Combine in large bowl:

2 cups flour

1 cup oats (quick or old fashioned)

2/3 cup packed brown sugar

1 ½ tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

¾ tsp nutmeg 

Combine in separate bowl:

2 eggs

1 cup mashed ripe banana (1large or 2 small)

1 cup buttermilk

½ cup oil

1 tsp vanilla

Pour wet ingredients over dry and mix until just combined. Over-mixing can make muffins tough.

Divide dough between 12 greased or paper lined muffin cups (or 9 giant muffins)

Topping:

¼ cup packed brown sugar

2 TB oats

Combine and sprinkle over muffins before baking.

Bake in 375-400 oven for 15-20 minutes or until tops spring back when lightly touched in center.

If using greased cups, let cool 5 minutes in pan before removing to wire rack.

I didn't do the topping as I was almost out of muffin papers and my tins were full enough as it is. I did giant muffins because I didn't have enough of the regular size. I also added the nutmeg. The original recipe didn't have it and I really like banana and nutmeg together. 

These muffins are very moist and tender and perfectly yummy!! I put the leftovers in a gallon zip lock bag and they kept very well on my counter for several days. 

Now this is the way to eat your oatmeal!!