Banana Oatmeal Muffins Courtesy of: Amy's Rating: Select ratingGive it 1/5Give it 2/5Give it 3/5Give it 4/5Give it 5/5 No votes yet Servings: 12 Prep: 10 minutes Cook: 12 minutes Total Time: 22 minutes Share this: facebook twitter pinterest email Print Description Bananas and oatmeal? It's a whole breakfast in a muffin. Vitamins and protein are packed into a sweet morning pastry. Never skip breakfast again. Ingredients 1 cup all-purpose flour (about 4 1/2 oz.) 2 Tbsp chilled butter, cut into small pieces (or 2 Tbsp. vegetable oil) 1 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1/4 tsp. ground cinnamon 3/4 cup ripe mashed banana (about 2) 1/2 cup cooked Amy’s® Rolled Oats Hot Cereal 1 Tbsp. light brown sugar 1/4 cup fat-free buttermilk (or soy milk) 1 1/2 tsp. fat-free buttermilk 1 1/2 tsp. granulated sugar Directions Preheat oven to 400ºF. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour through cinnamon in a food processor; pulse until mixture resembles course meal. Combine banana, oatmeal and brown sugar in a medium bowl. Add flour mixture, 1/4 cup buttermilk alternately to banana oatmeal mixture, stirring just until moist. Spoon contents into muffin pan (using either cooking spray or cupcake wrappers), brush 1 1/2 tsp. buttermilk over surface of dough; sprinkle with granulated sugar. Bake for 12 minutes or until lightly browned. Remove from pan; cool on wire racks. Recipes you may also like NextBack Crunchy Asparagus Spears Breakfast Banana Power Boost YoKids Frozen Yogurt Bites Shrimp with Organic Baby Greens & Tamari Peanut Salad Dressing Roasted Red Pepper Dip Raspberry Vanilla Dairy Free Breakfast Parfait Golden Corn & Green Beans Pantry Perfect Vegetable Casserole Tropical Pineaple Smoothie Sonoma Chicken Salad Sandwich Slow Cooker Pulled Pork With Apple-Hickory BBQ Sauce Comments View the discussion thread.