Banana Oat Muffins

• 1-1/2 cup White Whole Wheat Flour
• 1 cup Rolled Oats
• 1/2 cups Packed Light Brown Sugar
• 2 teaspoons Aluminum Free Baking Powder
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 whole Large Egg
• 3/4 cups Cultured Low-fat Buttermilk
• 1/3 cups Extra Light Olive Oil or Expeller-pressed Canola Oil
• 1/4 teaspoons Vanilla Extract
• 1 cup Fork-mashed Very Ripe Banana

1. Preheat oven to 400 degrees F. Position oven rack to the center of the oven. Spray a standard size muffin pan with nonstick baking spray. Set aside.
2. In a large-size mixing bowl, combine the flour, oats, brown sugar, baking powder, baking soda and salt. Stir well with a whisk, using your fingers to break up any lumps of brown sugar. Set aside.
3. In a medium-size mixing bowl, beat the egg slightly with a whisk. Add the buttermilk, oil and vanilla. Whisk until thoroughly combined. Add the bananas and whisk until thoroughly combined.
4. Make a well in the center of the flour mixture. Add the entire buttermilk mixture into the center of the flour mixture. Using a wire whisk, gently stir and fold the flour mixture together with the liquid mixture until dry ingredients are just moistened and then finish folding with a rubber spatula.
5. Divide batter among the 12 prepared muffin cups, about 3/4 filled. Bake for 19 minutes or until a wooden pick inserted in the center comes out clean. When cool enough to handle, turn pan over to unmold the muffins. Cool completely on a wire rack.
6. The muffins will become more moist with age. It is best to store the muffins in an airtight container and placed in the refrigerator.
7. Yield 12 muffins, approximately 196 calories per muffin.
8. BAKING OPTIONS: You can also sprinkle some raw chopped walnuts, raw rolled oats or toasted coconut on top of each muffin before baking, if desired.

flour, rolled oats, brown sugar, aluminum, ubc, salt, egg, buttermilk, olive oil, ubc, banana

Taken from tastykitchen.com/recipes/breads/banana-oat-muffins-2/ (may not work)