Where have I been?!! I know, it's been ages since I've posted. I've been busy! I've got a toddler now, we've been traveling a lot, and I'm expecting again (hence, the missing muffin that I ate immediately after pulling those out of the oven). But things are hopefully quieting down now, just in time to start preparing for our newest arrival, but I promise to bring you a recipe from time to time. I don't often make muffins, and when I've got some overripe bananas lying around I usually make banana bread, but I was in the mood for muffins.....when the muffins at Starbucks start looking good to me, I know I've got a craving. I wanted to make them a little more healthy for me and the family so I added some oats. I also altered this recipe by turning my milk into buttermilk and substituting some cake flour for a portion of the all-purpose. If you don't have cake flour it's no problem, I just figured it might give some lightness to the muffins. This recipe is one to stick with for a while, not too sweet with a nice banana flavor, hearty with oats yet with a cake-like texture.
1 c AP flour
1/2 c cake flour
1 c rolled oats
1 egg
1 c mashed banana
1/3 c canola oil
1/2 c sugar
3/4 buttermilk (or regular milk, or add a spoon of vinegar to regular milk and let sit for a few minutes)
1/2 t vanilla
1/2 t salt
2 t baking powder
1 t baking soda
some spices like cinnamon and nutmeg
Stir all dry ingredients together in one bowl. In second bowl lightly beat egg and then beat in milk and oil. Add vanilla and mashed bananas. Stir in dry mixture until batter forms. With ice cream scoop pour into a try of 12 lined muffin tins. Bake at 400 for 18 minutes.
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