Banana Oatmeal Muffins
2/3 cup mashed ripe banana
1/2 cup water
1 tablespoon buttermilk powder
1 tablespoon almond oil (or other vegetable oil)
1/4 cup raw sugar
1/2 teaspoon salt1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup rolled oats
1/2 cup whole wheat flour
3/4 cup white flour
Heat oven to 350 degrees. Mix water, buttermilk powder, egg and oil into mashed banana. Add sugar and salt. Stir baking powder and soda into flour then add to wet ingredients along with the oats. Mix just until moistened. Spray muffin cups with non-stick spray and fill cup with batter about 2/3 full. Bake for about 15 to 18 minutes. Makes 6 muffins.
Hints: I like to have the buttermilk powder on hand. For muffins and waffles it works great. If I need it for a chilled soup or something that is not baked, I will go buy fresh. This pan is for cake doughnuts that can be baked instead of fried (sad, really). It works great for quick breads that I want to be really quick because of the center post they bake much faster. So in this pan on a convect cycle, I only baked the banana muffins 10 minutes today.
My son Scott and I made this recipe up when he was about 11 years old. It was so fun. One of my treasured memories. Muffins can take on any character you want. The basics are liquid, bulk ( flour), rising agent, binding agents, flavorings and finally fat for tenderness. In this case, the bananas serve as a flavoring and contribute to the liquid too. The bulk has oats as well as flour. The egg is the binder. I use both baking powder and soda as rising agents. The buttermilk is a catalyst for the soda; the baking powder is self activated. Make up your own muffin recipe with someone you care about and it will be a favorite for years (and maybe generations) to come!