Banana Instant Oatmeal Muffins

Submitted by tasteeone

"I had some Instant Honey Almond flavored oatmeal that no one in my family was eating so I came up with these. I'm sure you could use any kind of instant oatmeal packets with great results."

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 12 Muffins
• Serves: 12

ingredients

• 1 cup white whole wheat flour or 1 cup all-purpose flour
• 1⁄4 cup light brown sugar (or more)
• 1⁄2 teaspoon baking soda
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon freshly ground nutmeg
• 1 cup instant oats, flavored (2 packets) or 1 cup unflavored oats (2 packets)
• 2 eggs
• 2 tablespoons canola oil
• 1 cup mashed banana (about 3 medium)
• 1⁄2 cup low-fat buttermilk (or tbsp vinegar added to milk)

directions

1. Preheat the oven to 375 f.
2. Prepare a 12 cup muffin pan with paper paper liners, a thin coating of oil or cooking spray.
3. Whisk the flour, sugar, baking soda, baking powder spices and oats into a large bowl.
4. In another bowl beat the eggs, oil, mashed bananas and buttermilk.
5. Quickly fold this mixture into the dry ingredients, mixing until just combined.
6. Divide the mixture between the muffin cups and bake for 15-20 minutes until a toothpick inserted comes out clean.
7. Cool for 5 minutes in the pan, then turn out onto a wire rack and cool completely.

Reviews

[Sharren P.]

These turned out great! I used instant banana walnut oatmeal packets. I substituted almond milk for the buttermilk and they still turned out great. Healthy with the whole wheat flour too!

 

[Anesia L.]

they can out pretty good! didn't have nutmeg but still yummy :) weren't too sweet at all but next time I'll add a little more banana and brown sugar :)

 

[Elizabeth E.]

I'm surprised no one has reviewed this yet. I tried this out today, with gluten-free flour rather than wheat flour, and a few tweaks here and there (mostly because I was trying to use up what I had on hand, haha) and it turned out quite well! I gave it 4/5 stars only because it was the tiniest bit dry, but that may be due to the commercial gluten-free flour used; I usually adjust the moisture for my second attempt at any recipe with this brand. (A little butter or peanut butter moistens it up nicely though, so really, no complaints!)