By now, I am sure many of you know that I LOVE muffins. I love baking them and unfortunately, I also love eating them!
This past weekend, my sister, a friend and I were having a big multi-family garage/yard sale at my place. The sale was starting at 8AM but we decided we needed to meet by 7:30 to put up some signs and make a few last-minute adjustments to the placement of some larger items.
I knew we would be going through multiple pots of coffee…another of my weaknesses, so I wanted to have something breakfast-like to go with the coffee.
I thumbed through some recipes and decided on an old recipe for Banana Oatmeal Muffins that I found in my organized file, a baggie full of recipes.
The recipe makes a tasty, tender muffin with a nicely rounded top. Call me weird, but I like muffins with a nice domelike top. If they don’t have a top like that, I feel like I’m a bit of a failure at muffin making.
Please ignore the quality of these photos, it was still dark out when I took them, so the lighting is not the best.
You should really use a whisk for this step, but I just used a fork to combine the dry ingredients. (It was early morning and I was feeling not yet awake enough to walk across the kitchen to retrieve a whisk)
Make sure you really mix the dry ingredients thoroughly, you want all the ingredients evenly combined.
Beat the eggs well and then add the milk, oil and mashed bananas.
Pour wet ingredients into centre of dry ingredients. Use your fork, (or if you are awake enough to walk across the room to get a rubber spatula), that would work even better, to stir the wet ingredients into the dry.
Gently combine the ingredients, you don’t over mix the batter or your muffins will be tough.
I used the larger of these two scoops to get the batter into the tins. I think the ice-cream scoop also helps to make a nice rounded top.
Aren’t those rounded tops pretty!
What was left of the finished muffins when the yard sale was over and I had a chance to snap a picture.
- 1½ cups flour
- 1 cup rolled oats (NOT the instant type)
- ½ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¼ cup vegetable oil
- ¼ cup milk
- 3 ripe bananas, finely mashed (approximately 1 cup mashed banana)
- Preheat oven to 400 degrees F
- Spray 12 muffin tins.
- Put the first six ingredients into a large bowl and whisk or stir well with a fork, to combine. Make a well in the centre.
- In a second, smaller bowl, using a fork, beat eggs.
- Add oil, milk and mashed bananas to eggs and stir with a fork to combine.
- Pour into well, stir gently to moisten all ingredients, don't overmix.
- Fill muffin cups ¾ full. (I used an ice-cream scoop)
- Bake in the oven for 20 - 25 minutes or until a toothpick inserted in a muffin comes out clean.
Hope you enjoy these delicious muffins and LOVE their beautiful domed tops!
If you have any questions at all, please don’t hesitate to ask and I will do my very best to answer.
OH my goodness! I definitely need to try this recipe. They look really good!
Awhhhh, thank you! I admit, they are pretty tasty.
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I’ve been looking for new/different recipes for muffins and this fits that bill. Will try them soon.
I hope you like them as much as we do Pat!
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GREAT RECIPE!! It is so nice to find a recipe that has the perfect balance of leavening, sweetness and texture. There is nothing more disappointing than biting into a muffin that has too much leavening and that sharp metallic taste smacks your tastebuds. This has also has just enough oats to give texture and fiber w/out drying it out.
I halved the recipe and the only substitutions I made were: whole wheat white flour (because it’s what I had), maple syrup instead of white sugar and avocado oil. They rose BEEEAUTIFULLY and more importantly tasted delicious!!
Awww…thank you so much for your lovely comments Sarah, I am so happy you enjoyed the muffins!
These were fantastic! I added frozen blueberries to a couple, chocolate chips and peanut butter chips to a couple… Omg..
So happy you liked them Joyce! Love your additions off blueberries and of chocolate and peanut butter chips…yum, will be giving those a try!
I just made these! They are still in the oven but are rising beautifully and the batter tasted great!! I added a half cup of chocolate chips. I did notice in my oven that the tops were getting a bit dark and halfway through the baking process. I lowered the heat to 375. Each oven has its quirks. :) I can’t wait to sample these with some coffee!
Thanks so much Amy! I hope the final product tasted good and chocolate chips would be a delicious addition!
So true, every oven is different, I know that even though mine is fairly new it can be very finicky.
Now you have me craving these muffins!
Hey, I’ve got those same cool pyrex bowls. :) Will be making these muffins shortly. Sadly I can’t eat bananas (which is why I’m making the muffins: husband didn’t eat all his bananas and they’re overripe).
Aren’t those bowls great, I use mine all the time! Awwww…that’s too bad that you can’t eat bananas Calee. I hope your husband loves the muffins as much as we do.
LOVE THESE BREAKFAST MUFFINS ..THE BEST EVER…BRAVO DEFINATELY 5SRTARS
Awhhh…thank you so much, Diane, I am so happy you enjoyed them!
I’ve made these today and they turned out great! Very moist, soft and of course very yummy.
I’m so glad you liked them Kuro!
I just made these and they turned out perfect, thank you so much! I was wondering if you knew how well they froze?
Hi Megan, I have never frozen these. I do find that previously frozen muffins sometimes get a little “sticky” on the outside. But, if you freeze them in individual baggies, it may help with that.
If you decide to freeze them, let me know how they do.
Monica
Your muffins look absolutely divine!! Was wondering if I could double the recipe to make a big batch. Also for how long can I store the batter in the fridge? Thanks
Thank you! I don’t see any reason why you couldn’t double the recipe, that should be fine. I’ve never stored the batter in the fridge, not sure if that would affect the quality?