Banana Oat Breakfast Muffins

Well hello again my friends. Lately I have been skipping on breakfast. The most important meal of the day (they say). I have not been doing it on purpose, but sleep has been calling me. That and I don't want to buy breakfast before work every morning. So this weekend I made a huge batch of muffins that I can grab on the way out the door and skip the drive-thru line up. 

They turned out wonderful and hopefully filling. 

Now these babies can be made more healthy by skipping some of the sugar and replacing it with applesauce (would also make them more moist, double bonus) but I went traditional. If you are anything like me, you buy bananas and never eat them. At any given time I have 10 bananas in the freezer that never got eaten. That's why I went with a banana recipe. And I doubled that recipe and got rid of ALL my frozen bananas! Eight made it in to the muffins, two into the garbage. The original recipe called for 1 1/2 cups so I doubled it to 3 cups mashed up. 

In a seperate bowl mix all your dry ingredients up. Like I said, double it up! Flour, oats, baking powder, baking soda, brown sugar, salt (not quite doubled), cinnamon, and nutmeg. Set this big bowl aside. 

In your mixer, get your mushy bananas, melted butter, vanilla, eggs, and I added some smooth peanut butter all combined. 

Now, you are supposed to add wet into dry, but I already had my wet in the mixer so I just went and added my dry and mixed it on low until it was just combined.  I sprayed my muffin tins with cooking oil and then just dropped some mix about 2/3 of the way up the tin. My recipe made just under three dozen muffins, so have three tins prepared if you have them available. 

Pretty stiff batter, could probably use some applesauce to sweeten and moisten. I baked at 375F for 8 minutes, rotated my trays for even cooking (did two trays at a time), another 8-9 and then  they were all done. Poke with a toothpick or wood skewer to make sure it comes out dry and you are all done. I could see a bit of browning on the sides of the muffins so I knew I didn't want them in any longer. 

I like my muffins to have big muffin tops. They are clearly the best part. Dump these puppies out (with the cooking spray they should slip out nice and easy) and set on a cooling tray to rest. Make sure to eat at least one warm. 

Delicious. 

Here's the rules!

Banana Oatmeal Breakfast Muffins

Ingredients:

1 cup Quick Cooking Oats

1 tsp Baking Soda

1 tsp Baking Powder

1 cup Brown Sugar

1 tsp Cinnamon

2 cups Flour

1/2 tsp Nutmeg

1/2 tsp Salt

1 1/2 cups Mashed Bananas

2 Eggs

1 tsp Vanilla

1/3 cup Butter, melted

1/2 cup Peanut butter (optional)

Directions:

Preheat oven to 375F and grease muffin tins. 

Mash your bananas (three to four depending on size). 

In a seperate bowl, mix all of your dry ingredients. Set aside

In mixer, mix all other ingredients. Add the dry ingredients and mix until just combined. Drop mixture in to muffin tins and bake for 15-18 minutes, until toothpick comes out dry from centre of muffin. 

Remove from muffin tin and cool on cooling rack.