MAKE IT CUTE

1 cup mashed banana, about 2 ripe bananas

1 large egg

1/4 cup canola oil

1/3 cup packed brown sugar

1 tablespoon molasses

2/3 cup reduced fat buttermilk

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 teaspoon baking soda

1 cup rolled oats (thick “old-fashioned” oats)

1 1/2 cup sifted whole wheat pastry flour* or unbleached white flour

2. In a glass measuring cup, mash the bananas with a fork. In a large mixing bowl, add the egg, oil, sugar, and molasses. Mix well, using a mixer. Mix in the banana and buttermilk.

3. In a small mixing bowl, stir together the dry ingredients. (cinnamon, nutmeg, baking soda, oats, flour) Add the flour mixture to the liquid mixture and mix slowly just until blended. Pour into the muffin pan, filling each muffin liner almost to the top.
Tip: If you want to fill the holes easily, without globs of batter everywhere, use a glass measuring cup with a pour spout or use a small soup ladle.

4. Bake 20 minutes until they're lightly browned. Pull out the oven shelf and stick a toothpick into the center of a muffin to see if it comes out clean or without wet dough. Muffins get tough if they’re over cooked, so watch carefully. Remove the pan from the oven and cool on a wire rack or on top of the stove. Let cool for 15 minutes before removing from the pan.

Other Ideas: Add 1/4 cup currents, raisins, or golden raisins.

Muffin pan(s)

Paper muffin liners

Glass measuring cup

Electric mixer

Large mixing bowl

Measuring cups and spoons

Small mixing bowl

by Anne Vassal | 2/1/2016