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1
Preheat oven to 400 degrees F. Position oven rack to the center of the oven. Spray a standard size muffin pan with nonstick baking spray. Set aside.
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2
In a large-size mixing bowl, combine the flour, oats, brown sugar, baking powder, baking soda and salt. Stir well with a whisk, using your fingers to break up any lumps of brown sugar. Set aside.
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3
In a medium-size mixing bowl, beat the egg slightly with a whisk. Add the buttermilk, oil and vanilla. Whisk until thoroughly combined. Add the bananas and whisk until thoroughly combined.
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4
Make a well in the center of the flour mixture. Add the entire buttermilk mixture into the center of the flour mixture. Using a wire whisk, gently stir and fold the flour mixture together with the liquid mixture until dry ingredients are just moistened and then finish folding with a rubber spatula.
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5
Divide batter among the 12 prepared muffin cups, about 3/4 filled. Bake for 19 minutes or until a wooden pick inserted in the center comes out clean. When cool enough to handle, turn pan over to unmold the muffins. Cool completely on a wire rack.
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6
The muffins will become more moist with age. It is best to store the muffins in an airtight container and placed in the refrigerator.
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7
Yield 12 muffins, approximately 196 calories per muffin.
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8
BAKING OPTIONS: You can also sprinkle some raw chopped walnuts, raw rolled oats or toasted coconut on top of each muffin before baking, if desired.
