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!)