Banana Oat Muffins

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 7

   Yield 12 muffins, approximately 196 calories per muffin.

8. 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.

* Per serving · 4 servings · Values may vary.