Time 40m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners. Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg. Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.
Time 35m Yield 12 muffins, 12 serving(s) Number Of Ingredients 10 Steps:
Combine first 6 dry ingredients in large bowl. Mix well. Beat egg, banana and melted butter together in small bowl until smooth. Add banana mixture to dry ingredients. Stir just until moistened. Stir in nuts, if desired. Fill greased muffin cups almost full. Bake at 375°F for 20-25 minutes, or until top springs back when lightly touched.
Time 45m Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat inside of cups lightly with cooking spray. Set aside. Place the 2 cups oats in a food processor or blender; cover and process or blend until finely ground. Transfer ground oats to a large bowl. Stir in whole-wheat flour, sugar, baking powder, 3/4 teaspoon apple pie spice, baking soda and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl whisk together buttermilk and eggs; whisk in banana, 2 tablespoons melted butter and vanilla. Add buttermilk mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full. For topping, in a small bowl stir together 1/4 cup oats and 1/2 teaspoon apple pie spice. Using a pastry blender, cut in 1 Tablespoon butter until mixture resembles coarse crumbs. Sprinkle the oat mixture on top of muffin batter. Bake for 20 to 22 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Serve warm.
Time 30m Yield 1 dozen. Number Of Ingredients 12 Steps:
In a large bowl, combine the first six ingredients. In a small bowl, beat the egg whites, bananas, brown sugar, milk and oil. Stir into dry ingredients just until moistened. Stir in pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Time 40m Yield 12 servings Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Melt the butter in a small skillet set over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the butter to a medium mixing bowl to cool slightly. In a large bowl, combine the flour, 1/2 cup of the oats, the baking powder, salt and baking soda. Add the sour cream, sugar and vanilla to the browned butter and whisk. Add the eggs and whisk until combined. Fold the wet ingredients into the dry ingredients and mix until just combined. Then fold in the bananas (don’t worry if there are a few lumps). Divide the batter evenly among the prepared pan. Sprinkle with the remaining 2 tablespoons oats. Bake until the muffins are light golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a wire rack to cool completely.
Time 35m Yield 12 Number Of Ingredients 11 Steps:
Combine flour, oats, sugar, baking powder, soda, and salt. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
Yield 6 servings Number Of Ingredients 17 Steps:
Preheat the oven to 350ºF (180ºC). In a medium bowl, mash the banana until mostly smooth. Add the egg and stir to combine. Add the honey, baking powder, cinnamon, nutmeg, salt, vanilla and Greek yogurt and mix well. Fold in the oats, then stir in the milk. Fill each cup of a greased 6-cup muffin tin ¼ of the way full. Add your additions of choice, then fill the muffin cups to the top with the rest of batter and top with more fruit or nuts. Bake the muffins for 30 minutes, or until risen slightly and golden brown around the edges. Let cool for 5 minutes. Enjoy!
Time 35m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners. Blend oats in a blender until flour-like in texture. Transfer to a bowl. Add whole wheat flour, brown sugar, baking powder, baking soda, and salt. Combine almond milk, egg whites, applesauce, and vanilla extract in a second bowl. Mix until well blended. Add mashed bananas and combine thoroughly. Stir banana mixture into flour mixture until just combined. Divide batter into the muffin cups. Bake in the preheated oven until tops spring back when lightly touched, 18 to 20 minutes.
Time 40m Yield 12 muffins Number Of Ingredients 10 Steps:
Combine the first six ingredients in a mixing bowl. Mix well. Beat together egg, bananas and melted butter or margarine until smooth. Add to dry ingredients. Stir to blend. Stir in cranberries just until combined. Spoon batter into prepared muffin pan, filling almost to the top. Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.
Time 40m Yield 12 Number Of Ingredients 16 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners. Combine oats, whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl. Lightly beat eggs in a large bowl. Stir in milk, oil, brown sugar, and vanilla extract. Add bananas and mix together well. Add 1/2 the flour mixture and stir to combine. Add remaining flour mixture and stir. Stir nuts into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
Time 35m Yield 12 Number Of Ingredients 9 Steps:
Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or grease bottoms only of muffin cups. Crush cereal. In large bowl, stir together cereal, flour, brown sugar, baking powder and baking soda. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups. Bake 18 to 22 minutes or until golden brown.
Time 30m Yield 12 muffins, 12 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 400F; grease 12 (1/3 cup) muffin cups or use muffin liners. Combine first 6 ingredients in a large bowl. Put milk, oil, egg and vanilla in medium bowl and whisk to blend. Add milk mixture to dry ingredients, stirring just until combined; mix in banana, being careful not to overmix. Divide batter evenly among muffin cups. Bake about 20 minutes, or until toothpick inserted into centers of muffins comes out clean. Transfer to rack to cool.
Time 40m Yield 18 small muffins, 18 serving(s) Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees. Mash the bananas and mix in the honey (or agave nectar), oil, applesauce and vanilla. In a separate bowl mix together the flours, baking soda, salt, flax meal and cinnamon. Mix together the wet and dry ingredients. Fold in the nuts and oats. Spoon into oiled muffin tins, filling about 2/3 full. Bake at 350 for 15-20 minutes. The flax meal makes these muffins turn out a very dark brown.
Yield 12 servings Number Of Ingredients 11 Steps:
Preheat the oven to 350˚F (180˚C). In a medium bowl, mash bananas. Mix eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt into mixture. Add oats and milk, and mix. Let the mixture sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal. Line muffin tins with muffin liners. Pour the mixture into each muffin cup about ¾ full. Add your preferred toppings and gently push your toppings into each muffin cup. Bake for 30 minutes. Let cool for 5 minutes before eating. Once cool, you can also store in an airtight container or freeze in a storage bag. Enjoy!
Time 40m Yield 12 Number Of Ingredients 19 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans. To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping. Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.
Time 25m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 375°F In medium bowl, stir together the flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl, combine the mashed bananas, eggs, vanilla and butter. Add the banana mixture to the flour mixture, stirring just until the dry ingredients are moistened. Spoon batter into greased muffin cups. Bake for 15 to 18 minutes (start watching around 12 minutes; oven temperatures vary) or until toothpick inserted into center muffin comes out clean. Let cool in pan on wire rack for 10 minutes. Remove muffins from pan and let cool on wire rack.
