I wanted to make muffins today. Since I wasn’t going to the store, I had two criteria for the recipe ingredients:
- It had to use the one over-ripe banana sitting on my counter and
- It had to be eggless.
I also had some vanilla chai instant oatmeal whose flavor I found over-the-top on its own, so I decided to add it to the combination of recipes I used. In the end, this is what I came up with (for six muffins):
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons brown sugar
2 packets instant oatmeal, flavor of your choice
1 large banana, mashed
1 tablespoon butter, softened
1/2 tablespoon oil
1/2 teaspoon vanilla
3 tablespoons milk
Preheat oven to 375 degrees Fahrenheit and line 6 muffin tins.
Whisk together dry ingredients. Set the bowl aside.
Stir together remaining ingredients, ensuring that the butter is well incorporated. Then, stir the dry ingredients into the wet. Keep mixing until just combined.
Fill muffin tins 2/3 of the way to the top. Place into oven and bake for 15-18 minutes.
I was more impressed by this recipe than I expected to be. The muffins were moist and had a fluffy texture. I also loved the interplay of the strong flavor of the vanilla chai oatmeal with the subtle banana taste. I think it would be fun to experiment with other oatmeal flavors. Strawberry-banana muffins anyone? Peach? Blueberry? I can’t wait to try it again!