Month: May 2014

Oatmeal Banana Muffins

After making these about 6 times in the past couple of months, I think I can declare these our official household muffins.

Adapted from food.com.

  • 1 cup AP flour (120 g.)
  • 1 cup 100% whole wheat flour (120 g.)
  • 1 cup quick-cooking oats (100 g.)
  • 1 cup cane sugar (210 g. turbinado)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 4 med.-lg. bananas, mashed (~100 g. ea.)
  • 2 eggs
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla
Preheat oven to  375 degrees (I use 360ish because I have a dark muffin pan.)
In a large bowl, combine dry ingredients (first 9 ingredients), in a medium bowl mash the bananas and add the remaining wet ingredients, mix well.
Add wet to dry, mix just until combined.  Fill muffin tins 3/4 of the way full, sprinkle with large grain turbinado sugar.  Bake for 15-18 minutes, until toothpick comes out with only a few crumbs clinging.
Makes 16 muffins.  (They freeze well!)
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