I settled on my old recipe for banana muffins with oats and buttermilk, cinnamon and - wait! Why do I have both white and brown sugar? Forget that! So I erased the 1/3 cup white sugar (keeping the 1/2 cup brown sugar) and really, there really wasn't a big difference. Recipe corrected.
These are moist (especially hot from the oven), and have lots of fiber from the oats, not too much sugar (now, anyway:), and canola oil instead of butter. The muffins are slightly sweet, spongy and I'm sure they must be healthy - right? I think you'll like them.
Fresh Banana muffins with oats and lemon zest
This makes 6 Texas size muffins.
Grease the muffin tins and set aside. (I used a Texas size muffin tin)
Preheat oven to 350F.
In mixing bowl place:
2 medium ripe bananas, peeled, broken into small pieces
1 teaspoon grated lemon zest
1 extra-large egg
1/2 cup brown sugar
2 tablespoons canola oil
1 cup buttermilk
Using your mixing paddle on your mixer, stir on low until the mixture is fairly blended. It will be a little lumpy.
2 cups King Arthur flour (unbleached)
1/2 cup rolled oats -I use Quaker oats
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon ( or more, if you wish)
Using an ice cream scoop, fill muffin cups to 3/4ths full.
Bake for 25 minutes, or until muffin tops are springy when gently touched.
Remove to a cooling rack , let cool, then dig in!
The first of the spring baskets on the railings!