Banana Muffins Cherry Oatmeal Muffins Muffins To Eat Now Or Freeze For Later Recipes

BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 375F. Grease or line a standard 12-cup muffin tin. Set aside.
• To make the muffin batter, whisk the egg and oil together in a large mixing bowl.
• Add the mashed banana and vanilla extract.
• Whisk in until well-combined.
• Add the oats, flour, sugars, baking powder, baking soda, cinnamon, and salt.
• Whisk in just until combined.
• Divide the muffin batter between the prepared muffin tin cups.
• To make the topping, stir the oats, sugar, flour, and cinnamon together.
• Mix in the melted butter until combined.
• Divide the topping between the muffin tin cups, and sprinkle over the batter.
• Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Let cool in pan for 10 minutes.
• Remove to a wire rack to finish cooling.

BANANA MUFFINS & CHERRY-OATMEAL MUFFINS - MUFFINS TO EAT NOW OR FREEZE FOR LATER

Steps:

• Pre-heat the oven to 400 F. Grease a 12-cup muffin tin or line the wells with baking cups. With an electric mixer, cream the softened butter and the sugars in a large mixing bowl until they are light and fluffy. Beat in the egg. In separate bowl, mash the bananas with a fork and mix in the vanilla. In another bowl, whisk together the flours, cinnamon, baking powder, baking soda and salt. With the mixer on low speed, beat in 1/3 of the banana mix and then 1/3 of the flour mix. Continue alternating between wet and dry until they are both thoroughly mixed into the batter. If using, gently fold in the nuts and/or chocolate chips with a spatula. Divide the batter between the muffin cups; the batter should reach just below the top of the cups. Bake for 20-25 minutes, rotating the pan once during baking. The muffins are done when the tops are golden and a toothpick inserted in the middle comes out clean. Allow to cool slightly before serving. If freezing, allow to cool completely, and then wrap tightly in aluminum foil. Muffins will keep frozen for up to a month and can be warmed by toasting in a toaster oven for a few minutes or heating for 30 seconds on HIGH in the microwave.
• Pre-heat the oven to 400 F. Grease a 12-cup muffin tin or line the wells with baking cups. Pour two cups of boiling water over the dried cherries in a small bowl. Allow the cherries to plump for at least 10 minutes and then drain. With an electric mixer, cream the softened butter and the sugar in a large mixing bowl until they are light and fluffy. Beat in the egg. In a separate bowl, combine the yogurt, almond extract, and vanilla extract. In another bowl, whisk together the oats, flour, baking powder, baking soda and salt. Scoop out about 1/4 cup of the flour and toss this with the drained cherries (this helps them keep from sinking when mixed into the batter). With the mixer on low speed, beat in 1/3 of the yogurt mix and then 1/3 of the flour mix. Continue alternating between wet and dry until they are both thoroughly mixed into the batter. With a spatula, gently fold in the cherries. Divide the batter between the muffin cups; the batter should reach just below the top of the cups. Bake for 25-30 minutes, rotating the pan once during baking. The muffins are done when the tops are golden and a toothpick inserted in the middle comes out clean. Allow to cool slightly before serving. If freezing, allow to cool completely, and then wrap tightly in aluminum foil. Muffins will keep frozen for up to a month and can be warmed by toasting in a toaster oven for a few minutes or heating for 30 seconds on HIGH in the microwave.

BANANA OAT MUFFINS

Steps:

• Combine flour, oats, sugar, baking powder, soda, and salt.
• In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
• Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

HEALTHY CHERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 F.
• Line a 12-cup muffin pan with paper cups.
• With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Combine buttermilk, egg, oil and almond extract in a small bowl.
• Make a well in the center of the oat and flour mixture.
• Add liquid ingredients. Stir until just moist.
• Fold in chopped cherries.
• Spoon muffin mixture into muffin pan. Bake for 18 to 20 minutes.

BANANA OATMEAL MUFFINS

Steps:

• Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners.
• In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.
• In a medium bowl, whisk together the milk, oil, eggs, and vanilla until well combined. Stir in the mashed banana. Pour the milk mixture into the oat mixture and stir together until well combined. Stir in the chocolate chips, if using. Divide the batter among the paper liners. (They will be very full.) Sprinkle with extra oats and cinnamon, if desired.
• Bake for 18 to 22 minutes or until golden brown and the centers feel firm. Let the muffins cool in the pan for a few minutes, then remove and continue cooling on a wire rack.