MUFFINS - BANANA OAT MUFFINS

2 large ripe bananas, mashed

3/4 cup buttermilk

1/3 cup packed light brown sugar

1 egg

2 tablespoons melted butter

1 cup rolled oats

1 1/2 cups flour (all-purpose or whole-wheat pastry)

1 teaspoon nutmeg

1 1/2 teaspoon baking soda

Preheat the oven to 375 degrees. Oil your muffin tin. In one bowl, combine the bananas with the buttermilk, sugar, egg, and melted butter. Stir in the oats. In another bowl, combine the flour, nutmeg, and baking soda. Pour the wet ingredients into the dry and stir them together. Fill muffin cups two-thirds full. Bake until golden brown and springy when pressed lightly with a finger, about 25 minutes. Run a knife around the edge of each muffin and remove. Let cool.

Makes 12 muffins

EXTRA NOTE: 

(1) add a pinch of salt

(2) it is better with 3 medium bananas

(3) if you don’t have buttermilk, you can mix ¾ cup of milk with almost 1 teaspoon of vinegar and let it sit for about 10 minutes.