If you are anything like me, when you look in your freezer you might see about a dozen or so frozen black bananas. When bananas go bad in my house I either make banana bread if I have the time, or I stick them in the freezer. This pile of frozen bananas adds up quickly. Before I made these muffins I had 16 frozen bananas!
I pulled out 3 bananas from my stash and made these muffins earlier this week. The recipe is from allrecipes.com. Here is the link.
To the original recipe I added a cup of caramel pieces and 1 teaspoon of cinnamon. I lowered the oven temperature from 400 F to 375 F. My batch of muffin batter made more than enough for 12 muffins. I was able to make an additional 8 mini muffins, so maybe 16 regular sized muffins total. Everything else is just as it is in the original recipe.
The oats add a nice texture, and the caramel pieces bring in some extra delicious sweetness. Some of the caramel pieces sunk to the bottom of the muffins, so some of them were hard to remove from the pan. Be sure to grease your pan and paper well! These muffins are OK at room temperature, but I recommend warming them in the microwave or toaster oven.
Caramel Banana Oat Muffins
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 cup mashed bananas
- 1 cup caramel pieces
- Combine flour, oats, cinnamon, baking powder, soda, and salt.
- In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla, then mix in the sugar.
- Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined.
- Fold in caramel pieces.
- Line a 12-cup muffin tin with paper bake cups, spray with cooking spray, and divide the batter among them. You may have extra batter to make a few more muffins.
- Bake at 375 degrees F (205 degrees C) for 18 to 20 minutes.