Turn extra ripe bananas into easy banana oatmeal muffins with this great recipe. They are tender and delicious. They make a great breakfast or fun snack. Plus they freeze beautifully!
Preheat oven to 400°F. Grease 12 muffin cups or fill with paper cupcake liners.
In a large mixing bowl, mash the bananas.
Stir in the egg, milk, oil, brown sugar, and vanilla.
Mix in the oatmeal and cinnamon.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
Stir the dry ingredients into the oat mixture until just combined.
Spoon into a greased muffin pan, or one lined with papers, and bake for 18 to 20 minutes.
Cool in the pan for about 5 minutes and then remove the muffins to cool completely on a wire rack.
Notes
Feel free to substitute up to 1/2 cup of whole wheat flour for some of the all purpose flour if desired. Use a neutral flavored oil like vegetable oil, canola oil or avocado oil.