Prep 20 mins
Cook 20 mins
Wholesome, yummy muffins. Great for a lazy Saturday breakfast, or after-school snack.
- 1 cup brown sugar
- 1⁄2 cup butter, softened
- 2 eggs
- 3 -4 bananas, very ripe
- 2⁄3 cup milk
- 1 teaspoon vanilla
- 1 3⁄4 cups whole wheat flour
- 3⁄4 cup steel cut oats (or old-fashioned oats)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup nuts, chopped (optional)
- Preheat oven to 350. Line 2 regular-sized muffin tins with liners, or coat with cooking spray.
- Cream butter and sugar.
- Add remaining ingredients, one at a time. Mix well.
- Fill muffin cups 3/4 full with batter.
- Bake 20 minutes, or until wooden pick inserted comes out clean.
- Serve warm with butter (my favorite!), or cool.
- **Baking tip**: when baking with muffin liners, reduce oven heat by 25 degrees, and keep the baking time the same. It will keep the muffins from getting too brown on the bottom and sticking to the paper.