Oatmeal Muffins

• FOR THE MUFFINS:
• 1 cup Oats
• 1/2 cups All-purpose Flour
• 1/2 cups Light Brown Sugar, Packed
• 1/4 cups Pecans, Finely Chopped
• 2 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ginger
• 1 pinch Salt
• 1 Banana, Peeled And Mashed
• 1/2 cups Milk
• 1 Egg
• 1 teaspoon Vanilla
• FOR THE TOPPING:
• 1 Tablespoon Light Brown Sugar

1. 1. Preheat oven to 350 F. Place the oats into a food processor fitted with the blade attachment. Process until the oats are the consistency of flour.
2. 2. Place the processed oats, flour, brown sugar, pecans, baking powder, cinnamon, ginger and salt into the bowl of a large mixer. Stir to combine.
3. 3. Add the mashed banana. Mix for 1 minute to combine. Scrape the sides of the bowl.
4. 4. Add the milk, egg, and vanilla to the mixer. Mix the ingredients for 2 minutes, scraping the sides of the bowl to combine.
5. 5. Prepare a 6-count jumbo muffin tin by spraying with non-stick cooking spray.
6. 6. Evenly divide the batter between the six wells.
7. 7. Sprinkle the reserved brown sugar on top of the muffins.
8. 8. Bake in a preheated 350 F oven for 35-40 minutes until golden brown. Remove pan from oven and set it on a rack.
9. 9. Allow the muffins to cool at room temperature for 5 minutes before removing from the pan.

muffins, oats, allpurpose, light brown sugar, ubc, baking powder, cinnamon, ginger, salt, banana, milk, egg, vanilla, light brown sugar

Taken from tastykitchen.com/recipes/breads/oatmeal-muffins/ (may not work)