Banana Oatmeal Muffins

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  • 1 cup old-fashioned oatmeal, uncooked (do not use instant oatmeal in this recipe)
  • 1 cup pureed fully ripe banana
  • 1/2 cup milk
  • 1 large egg, beaten
  • 3 tablespoons plus 1 teaspoon peanut or corn oil
  • 3/4 cup whole wheat flour, stirred and spooned into measuring cup
  • 1 tablespoon double-acting baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg


  1. Lightly oil 12 three-inch muffin cups. Heat oven to 375 degrees F.
  2. Stir together oatmeal, banana, milk, egg and oil; set aside.
  3. Stir together the flour, baking powder, baking soda, ginger and nutmeg. Make a well in the center of the flour mixture; stir in banana mixture just until well combined. Do not over-beat. Pour into prepared muffin cups. Each cup should be about 2/3 full.
  4. Bake for 15 to 20 minutes, or until a tester comes out clean.
  5. Cool on rack for 15 minutes before removing from pans.

Yield: 12 muffins