Makes 48 mini muffins or about 12 large muffins
- 1 cup rolled oats (old fashion oats)
- 1½ cups all purpose flour
- ¼ cup brown sugar
- ¼ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup banana, mashed (approximately 2 ripe medium bananas)
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg, lightly beaten
Optional: ½ cup semi-sweet chocolate chips or chopped walnuts
Step 1. Preheat oven to 400 degrees
Step 2. Combine dry ingredients into large bowl: rolled oats, all purpose flour, brown sugar, white sugar, baking powder, baking soda, ground cinnamon, ground cloves, salt
Step 3. In a separate bowl, combine wet ingredients: milk, vegetable oil, egg, and mashed banana
Step 4. Add wet ingredients to dry ingredients and gently mix together.
Step 5. Pour mixture into muffin tin. For large muffins bake for approximately 25 minutes. For mini muffins bake for approximately 20 minutes. Insert a toothpick into the middle of the muffin – they are finished baking when the toothpick comes out clean.
Everyone’s ovens are a little different, so keep an eye on muffins especially toward the end of baking!
Cool in pan and then place on metal rack to finish cooling.
These muffins are great to enjoy fresh right or you can store them in the freezer and thaw as needed.