Now, I'm not saying these muffins are perfect, but they're pretty tasty for breakfast. And they have WHOLE GRAINS in them, so they're guilt-free, because whole grains cancel out butter and sugar, of course. Didn't you know that?
I adapted the recipe out of the Better Homes and Gardens Cookbook to make it healthier and spicier. This is pretty much the best cookbook out there for beginners, because it gives you a basic recipe for everything you could want. I just find myself often adding extra seasoning and spices, but that's probably just because I need everything to blow my mind.
Sooo.. here we go! I added whole wheat flour, oats, and extra "flavors"-- enjoy.
Banana Oatmeal Breakfast Muffins
an adaption of the Muffin Recipe from Better Homes and Gardens New Cook Book, 15th Edition (Better Homes & Gardens Plaid)
1 squishy banana
1 c. white flour
1/2 c. whole wheat flour
1/4 c. oats
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
3/4 c. milk
1/4 c. cooking oil
1 tsp. vanilla
1/4 tsp. allspice (or cinnamon, or cloves... whatever you like)
1:1 flour and brown sugar mix, cinnamon, and butter
1. Grease your muffin tin and preheat oven to 400.
2. Mix flours, oats, sugar, baking powder, salt, spice.
3. In another bowl, beat egg, mash banana, mix in milk, oil, and vanilla.
4. Mix the wet into the dry, Then spoon it into your muffin cups. Only fill muffin cups about half way. Then sprinkle on your streusel topping. Bake for 15-18 minutes.
They're a little bit on the denser side because of the whole wheat flour, but that means they're good for you, and will fill you up longer, which is important at breakfast. And bananas have potassium to energize your day.
Important Lessons: Whole wheat flour is like cooking with cardboard flour, so do not reduce the milk or oil, and add flavorful things like vanilla and spice. Otherwise, you get the Banana Cardboard Muffins from the Recipe Fail. This batch came out much better :)