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…
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.
- 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
- Preheat oven to 375 degrees (F)
- In a medium mixing bowl, stir together all of your dry ingredients.
- In a separate bowl, mash your bananas and then add your wet ingredients. Mix well.
- 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.
- Spoon batter into greased muffin cups.
- 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.
- Let cool in pan on wire rack for 10 minutes. Remove muffins from pan and let cool on wire rack.