Banana Oatmeal Muffins - TSLC - Copy (2)Oatmeal muffins with bananas are wonderful for breakfast or brunch. My family loves anything that goes with a good cup of coffee in the mornings.  Muffins, breads, cakes and pies will all do for breakfast for my crew.  This Banana Oatmeal Muffin recipe is a favorite and a good way to use up bananas.  The oatmeal is good for you, too!

1 1/2 cups all-purpose flour

1 cup quick-cooking oats (could use regular)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon allspice

3/4 cup sugar

2 eggs

1 stick butter or 8 tablespoons or 1/2 cup, melted

1/4 cup buttermilk

1/4 cup sour cream

3 medium ripe bananas, mashed

1 teaspoon vanilla extract

1 cup raisins

1 cup pecan or walnut pieces

Whisk together the flour, oats, baking powder, baking soda, salt, cinnamon and allspice in a large bowl with a wire whisk.  In a smaller bowl mix together with a spoon the sugar, eggs, melted butter, buttermilk, sour cream,  bananas and vanilla extract.  Pour into larger bowl with flour ingredients and mix well with a spoon.  Fold in nuts and raisins. (You can leave either of these out if you don’t like them). Spray a 12 cup muffin pan with cooking spray.  Bake in preheated 350 degree oven for 30 to 35 minutes until centers test done and muffins are brown. Makes 12 to 18 muffins depending on how much you put in muffin cups. Enjoy!

Banana Oatmeal Muffins - TSLC - Copy - Copy

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