The Pioneer Woman Tasty Kitchen
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Oatmeal Muffins

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This oatmeal muffin has all of the flavor profile of a traditional banana nut without all the guilt … if you feel guilty about things such as that. More than anything, this recipe gives you an extra muffin recipe to add to your archives. Plus, you will have an easy and portable oatmeal breakfast for those rushed weekday mornings!

Ingredients

  • FOR THE MUFFINS:
  • 1 cup Oats
  • ½ cups All-purpose Flour
  • ½ cups Light Brown Sugar, Packed
  • ¼ cups Pecans, Finely Chopped
  • 2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • ½ teaspoons Ginger
  • 1 pinch Salt
  • 1  Banana, Peeled And Mashed
  • ½ cups Milk
  • 1  Egg
  • 1 teaspoon Vanilla
  • FOR THE TOPPING:
  • 1 Tablespoon Light Brown Sugar

Preparation

1. Preheat oven to 350 F. Place the oats into a food processor fitted with the blade attachment. Process until the oats are the consistency of flour.
2. Place the processed oats, flour, brown sugar, pecans, baking powder, cinnamon, ginger and salt into the bowl of a large mixer. Stir to combine.
3. Add the mashed banana. Mix for 1 minute to combine. Scrape the sides of the bowl.
4. Add the milk, egg, and vanilla to the mixer. Mix the ingredients for 2 minutes, scraping the sides of the bowl to combine.
5. Prepare a 6-count jumbo muffin tin by spraying with non-stick cooking spray.
6. Evenly divide the batter between the six wells.
7. Sprinkle the reserved brown sugar on top of the muffins.
8. Bake in a preheated 350 F oven for 35-40 minutes until golden brown. Remove pan from oven and set it on a rack.
9. Allow the muffins to cool at room temperature for 5 minutes before removing from the pan.

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Profile photo of lenneth91205

lenneth91205 on 4.4.2014

Very tasty and the kiddos ate them all up which is a big thumbs up for me!

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