Banana Nut Oatmeal Muffins Bakintime Recipes

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat the egg whites, bananas, brown sugar, milk and oil. Stir into dry ingredients just until moistened. Stir in pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Combine flour, oats, sugar, baking powder, soda, and salt.
• In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
• Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Steps:

• 1. Spray muffin pan with canola oil (PAM); and preheat oven to 425 degrees.
• 2. Place dry ingredients in a medium bowl, stir to blend.
• 3. Combine egg, oil, milk and mashed banana in a small bowl.
• 4. Add wet ingredients to dry ingredients and stir until combined, and then add walnuts.
• 5. Using an ice cream scoop, spoon batter into muffin cups.
• 6. Makes twelve medium muffins. Bake for 20 minutes. Cool five minutes and remove from muffin pan. Serve warm or cool and freeze. May be warmed in microwave in 20-25 seconds for a quick breakfast.

Steps:

• Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
• In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
• Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
• Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.

Steps:

• Heat oven to 375.
• Grease 10-12 muffin cups.
• In large bowl: combine the flours,oats,sugar,baking soda& powder& salt.
• Stir in beaten egg,mashed bananas,melted butter,and oil.
• Fold in nuts and raisins.
• Combine well.
• Pour batter into greased muffin cups.
• Bake 20-25 minutes or until toothpick in center comes out clean.
• Let muffins cool for at least 15 minutes before removing from tins.