Banana-Oatmeal Muffins

Name: Banana-Oatmeal Muffins
Total time: PT0D0H0M
Yield: makes ABOUT 2 DOZEN
Ingredients: 1 1 ⁄ 2 cups flour; 1 tbsp. baking powder; 1 tsp. ground cinnamon; 1 ⁄ 2 tsp. baking soda; 1 ⁄ 4 tsp. salt; 1 1 ⁄ 2 cups sugar; 8 tbsp. unsalted butter; 2 eggs; 1 ⁄ 3 cup buttermilk; 1 tsp. vanilla; 1 cup rolled oats; 1 cup chopped pecans; 3 large bananas, mashed

Serves
makes ABOUT 2 DOZEN

MAXIME IATTONI

Classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed breakfast treat.

Ingredients

1 ¹⁄₂ cups flour
1 tbsp. baking powder
1 tsp. ground cinnamon
¹⁄₂ tsp. baking soda
¹⁄₄ tsp. salt
1 ¹⁄₂ cups sugar
8 tbsp. unsalted butter
2 eggs
¹⁄₃ cup buttermilk
1 tsp. vanilla
1 cup rolled oats
1 cup chopped pecans
3 large bananas, mashed

ADVERTISEMENTAD

Instructions

Step 1

Heat oven to 350°. Grease and flour a 12-cup muffin pan; set aside. Whisk together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large bowl, beat sugar and butter on medium-high speed of a hand mixer until pale and fluffy, about 3 minutes. Add eggs, and beat until smooth. Add buttermilk and vanilla, and then add dry ingredients; beat on low speed until just combined. Add oats, pecans, and bananas and stir until smooth.

Step 2

Scoop about 1⁄3 cup batter into each muffin cup and bake until golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes. Let cool for 10 minutes, and then invert onto a wire rack to cool completely. Repeat with remaining batter.

Heat oven to 350°. Grease and flour a 12-cup muffin pan; set aside. Whisk together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large bowl, beat sugar and butter on medium-high speed of a hand mixer until pale and fluffy, about 3 minutes. Add eggs, and beat until smooth. Add buttermilk and vanilla, and then add dry ingredients; beat on low speed until just combined. Add oats, pecans, and bananas and stir until smooth.
Scoop about 1⁄3 cup batter into each muffin cup and bake until golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes. Let cool for 10 minutes, and then invert onto a wire rack to cool completely. Repeat with remaining batter.