Alice's Banana Nut Oatmeal Muffins
Yield
36 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
8 | ounces |
walnuts
|
|
2 | cups |
rolled oats
|
|
3 | cups |
all-purpose flour
|
|
1 | tablespoon |
baking powder
|
|
2 | teaspoons |
baking soda
|
|
1 | teaspoon |
salt
|
|
4 | each |
bananas
ripe |
|
1 | cup |
milk
|
|
1 | cup |
honey
|
|
4 | tablespoons |
butter
melted |
|
1 | each |
eggs
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
231.2 | ml/g |
walnuts
|
|
473 | ml |
rolled oats
|
|
7.1E+2 | ml |
all-purpose flour
|
|
15 | ml |
baking powder
|
|
1E+1 | ml |
baking soda
|
|
5 | ml |
salt
|
|
4 | each |
bananas
ripe |
|
237 | ml |
milk
|
|
237 | ml |
honey
|
|
6E+1 | ml |
butter
melted |
|
1 | each |
eggs
|
Directions
In a small bowl, mix ½ cup chopped walnuts and 2 tablespoons oats, set aside.
In a large bowl, mix remaining nuts, oats, flour, baking powder, baking soda, and salt.
In another bowl, mash banannas (you should have 2 cups).
Beat in milk, honey, melted butter, and egg until well blended.
Stir in banana mixture into flour, mix until just moistened.
Spoon into muffin cups.
Sprinkle with reserved walnut-oat mixture.
Bake 25 to 30 minutes.
Immediatly remove from pans.