Oatmeal Banana Muffins

Banana bread in a compact muffin made with old fashioned

oats and a crumb topping.

Course Breakfast
Cuisine American

Prep Time 20 minutes

Cook Time 20 minutes
Total Time 40 minutes

Servings 24 Muffins
Calories 206kcal
Author Kathy

Equipment
Muffin Tin
Cooling Rack
Measuring Cups
Measuring Spoons

Ingredients
3 Cups oatmeal
 6 whole ripe bananas

Topping

Instructions

Notes
Use very ripe medium to large size bananas. The peel should have lots of
brown spots and the bananas should mash easily.
When measuring flour, don't overpack the measuring cup. Fluff up flour first
with a spoon or scoop and then gently scoop it into the measuring cup and
then level the cup.
The batter may be a bit dry if bananas were not ripe or on the smaller size.
If batter is too dry add 1-2 tablespoons of milk.
Oatmeal Banana Muffins - Beyond The Chicken Coop https://www.beyondthechickencoop.com/oatmeal-banana-muffins/

Use old fashioned oatmeal or quick oatmeal. Steel cut oats do not work for
this recipe.

Nutrition
Serving: 1Muffin | Calories: 206kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g |
Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 165mg | Potassium: 202mg | Fiber:
2g | Sugar: 14g | Vitamin A: 97IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg

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https://www.beyondthechickencoop.com/oatmeal-banana-muffins/

3 of 3 4/27/2023, 6:54 PM