Banana Oatmeal Muffins

I’ve mentioned before my preferred rules for healthy eating, but something I failed to mention is that I hate wasting food in any way. One issue that’s been nagging me for a few months now came to my attention after buying a box of Quaker Oats instant oatmeal packets. Although I typically get the maple and spice type flavors, this specific time I bought the fruit and cream variety pack.

Ever since I purchased this specific box, I’ve had four packets of banana and cream instant oatmeal sitting in my kitchen cabinets. Determined, I began to do a little research to figure out the best way to prevents this perfectly good food from going to waste. That’s when I had an epiphany…

 

banana-oatmeal-muffins

Despite being a bit dense in true muffin fashion, this recipe somehow managed to be light and airy at the same time. Also, the hint of a cream flavor really makes an impact! Even my picky eater of a husband enjoyed a couple of these for breakfast.

Ingredients:

  • 2 cups flour
  • 4 packets banana and cream instant oatmeal
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 3 bananas, mashed
  • 2 eggs
  • 1/2 cup butter, melted
  • 1 tsp vanilla

Directions:

  1. Preheat oven to 375 degrees (F)
  2. In a medium mixing bowl, stir together all of your dry ingredients.
  3. In a separate bowl, mash your bananas and then add your wet ingredients. Mix well.
  4. Add the banana mixture to the flour mixture, stirring just until the dry ingredients are moistened. If you overmix, you’re risking your muffins becoming far too dense.
  5. Spoon batter into greased muffin cups.
  6. Bake for 15 to 18 minutes or until toothpick comes out clean. I recommend to start checking around 12 minutes if your oven cooks a bit on the hotter side.
  7. Let cool in pan on wire rack for 10 minutes. Remove muffins from pan and let cool on wire rack.
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