A friend of mine special-ordered this recipe. I hope it provides a happy home for all of her overripe bananas.
3/4 cup old-fashioned rolled oats
1 1/4 cup white whole wheat flour or all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1 large egg, beaten
1 cup mashed ripe banana (from two medium bananas)
1/3 cup canola oil
1/4 cup honey
3/4 cup buttermilk
1 teaspoon vanilla extract
2/3 cup frozen or fresh blueberries
Preheat the oven to 350 degrees Fahrenheit.
Put the oats, flour, baking soda, salt, cinnamon and nutmeg in the bowl of a food processor. Pulse for 10 seconds. Set aside.
In a large mixing bowl, stir together the egg, banana, oil, honey, buttermilk and vanilla. Make sure that the honey is dissolved and not hiding out anywhere in a big clump. Add the flour mixture to the banana mixture and stir to combine. Add the blueberries and fold them in gently.
Pour batter into a greased muffin tin. Fill the cups 3/4 full. Bake for 23-25 minutes or until a toothpick inserted in the middle of the biggest muffin comes out clean.
Yield: 12 muffins
Prep-time: 20 minutes
Bake time: 23 minutes
Note: My friend tested these out for me and told me that mini muffins only take 13 minutes to bake. Oh, and she said they have earned a place in her recipe box! Yippee!
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4:29 pm on January 22nd, 2010
You can’t beat overripe bananas in desserts! I just posted a chocolate banana bread recipe and that’s definitely the key to its delicious success!