Bananas. Love them, but really loved the back goods that come as a result of them sitting on the counter getting nice and full of little brown dots. You can smell the sweetness. Ahhhmazing! I’ve been on a banana bread kick, and thought it might be good to switch to something a tad healthier. More oatmeal than flour, less butter than the banana bread – this is a fabulous treat that freezes and reheats very well. Here’s the recipe…

Quick & Easy Banana Oatmeal Nut Muffins

Preheat oven to 375℉ back 20-30 minutes – see *NOTE below!

In a large bowl, combine:

• 1 1/4 cups old fashioned oats
• 1 cup flour
• 2/3 cup cane sugar (I buy the unbleached)
• 1 1/2 teaspoons baking POWder
• 1 teaspoon baking soDA
• 1/4 teaspoon salt

Mix well.

In a small bowl, beat the following until smooth:

• 1 large egg, slightly beaten
• 2 cups very ripe bananas, mashed (I measure)
• 1/3 cup butter, melted and cooled a bit

Add banana mixture to the dry ingredients and stir just until everything is moistened.

Stir in nuts (optional):

1/2-3/4 cup nuts (I use walnuts).

I use parchment paper liners in my muffin pan, those don’t need oil. If you use cupcake liners, oil them or just oil the pan. Fill them quite full (mine were all the way full).

Bake 20-30 minutes – see *note below.

*Note: I usually set the timer for 20 minutes, I use a cake tester, and if it doesn’t come back clean (try a few) pop them back in the oven for another 5 minutes and repeat if necessary. IF the top is getting close to being a little too brown you can turn off the oven and pop them back in (prior to them getting too brown) and let them bake in residual heat.

I printed this recipe from Food.com and it was submitted by “Kathy-Lynn”. Thank you, great recipe! 🙌

🍽️ Until next time…

✨ Take a moment to be grateful for at least one thing today – TODAY will be a good day, you’ve got this!