the delicious flavor of brown sugar in these makes them over the top delicious, plus the banana flavor and nuts… oh yes, and oatmeal.
What an amazing flavor combo!
Oh, there is something so wonderful about brown sugar, don’t you agree…
it gives baked items such a great aroma and tenderness,
it holds in moisture, which prevents baked goods from drying out…
it’s so delicious and one sniff and you can small the warmth and goodness that is to come with whatever it’s put on.
As usual, I had some bananas getting pretty dark on the counter, so MUFFINS they are a Makin’
Now add to all that the rich flavor of walnuts,
they really are my favorites
and then the texture of oatmeal,
give these muffins an over the top texture and flavor.
I just love oatmeal,
Here are a few more of my recipes using oatmeal,
- Salted Caramel Cheesecake Oatmeal Cups,
- Cinnamon Apple Oatmeal Breakfast Bars
- Oatmeal Chocolate Chip Cookies,
- Banana Oatmeal Bites,
- and Oatmeal Cinnamon Banana Cake.
- 1/2 cup butter
- 1 cup brown sugar plus 3 tablespoons for tops of muffins
- 1 egg
- 3 very ripe bananas
- 2 teaspoons vanilla bean paste
- 3 tablespoons heavy cream (or milk)
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup oatmeal (not instant) plus 3 tablespoons for the tops of the muffins
- 1 cup chopped walnuts
- Place muffin liners into muffin pan
- Preheat oven to 350 degrees
- In mixer bowl cream butter with brown sugar
- Mix in egg, banana, and heavy cream until combined
- Add in flour, baking powder, baking soda and salt and mix on low until all incorporated
- On medium-low add in oatmeal and nuts
- Place 3 tablespoons of batter into each muffin liner
- sprinkle each muffin with brown sugar and oatmeal
- Bake for 30 minutes or until a toothpick comes out almost just tacky. If you bake them until the toothpick is dry the muffins will be dry. (I set a timer for 25 minutes and test every minute, just in case the oven is hot)