A perfect and delicious way to use up ripe bananas!
Makes 12 muffins.
| Amount (imperial) | Ingredients | Amount (metric) |
| ½ cup ½ cup 2 ½ tsp ¼ tsp ¾ cup 2 tbsp ¼ cup ½ cup 2 1 ½ cup 3 tbsp |
All-purpose flour Whole wheat flour Baking powder Baking soda Rolled oats Sugar Lightly packed brown sugar Raisins (optional) Ripe bananas Egg Milk Margarine, melted |
125 mL 125 mL 13 mL 1 ¼ mL 188 mL 30 mL 63 mL 125 mL 2 1 125 mL 45 mL |
Directions:
- Preheat oven to 375°F (175°C).
- Put the all-purpose flour, whole wheat flour, baking powder and baking soda in a large bowl. Stir in oats, sugar, brown sugar, and raisins, if desired. Set aside.
- Mash bananas in a medium bowl. Add egg, milk and melted margarine. Mix well.
- Stir banana mixture into the dry ingredients. Stir just until blended. Do not over mix.
- Lightly grease 12 large muffin cups in a muffin tin. Put the muffin batter into the muffin cups, about 2/3 full.
- Bake in oven until the tops are firm when lightly touched with your finger, about 18 to 20 minutes.
- Remove muffins from the muffin tin and cool.
Substitution:
Use fluid milk or make enough from skim milk powder.
Adapted from: The Basic Shelf Cookbook, 2011 Edition, Canadian Public Health Association