Muffin Tin Banana Oat Muffins Recipe By Tasty

Steps:

• Preheat oven to 350˚F (180˚C).
• Mash banana in a large bowl until smooth and mix in all wet ingredients. Stir in dry ingredients until thoroughly mixed.
• Pour batter into greased muffin tin, filling each tin about ⅔ full.
• Top each muffin with toppings.
• Bake for about 30 minutes or until a toothpick comes out clean.
• Enjoy!

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mash bananas. Mix eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt into mixture.
• Add oats and milk, and mix. Let the mixture sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal.
• Line muffin tins with muffin liners. Pour the mixture into each muffin cup about ¾ full. Add your preferred toppings and gently push your toppings into each muffin cup.
• Bake for 30 minutes.
• Let cool for 5 minutes before eating. Once cool, you can also store in an airtight container or freeze in a storage bag.
• Enjoy!

Steps:

• Cream margarine and sugar in mixing bowl.
• Add eggs, bananas and honey; mix well.
• In separate bowl, combine dry ingredients; stir into creamed mixture just until moistened.
• Line muffin tins with paper cups or grease tins.
• Fill cups 2/3 full.
• Bake in preheated 350 degree oven for 18-20 minutes.
• Cool in pan 10 minutes before removing to wire rack.

Steps:

• Preheat oven to 375°F
• Line a muffin tin with muffin tin liners.
• In a food processor, add in oats and pulse until the texture resembles flour.
• In a separate bowl, mash bananas until you get a smooth mixture.
• Heat coconut oil over a stove or in the microwave until it is melted.
• While coconut oil is heating, add sugar and eggs into banana mixture and stir well.
• Add the melted coconut oil into the bowl with the previous mixture.
• Now, add in all dry ingredients and mix well.
• Fill each individual muffin cup with ¼ cup of mixture.
• Bake for 35 minutes or until golden brown.
• Enjoy!

Steps:

• Preheat the oven to 350ºF (180ºC).
• In a medium bowl, mash the banana until mostly smooth. Add the egg and stir to combine.
• Add the honey, baking powder, cinnamon, nutmeg, salt, vanilla and Greek yogurt and mix well. Fold in the oats, then stir in the milk.
• Fill each cup of a greased 6-cup muffin tin ¼ of the way full. Add your additions of choice, then fill the muffin cups to the top with the rest of batter and top with more fruit or nuts.
• Bake the muffins for 30 minutes, or until risen slightly and golden brown around the edges.
• Let cool for 5 minutes.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
• Melt the butter in a small skillet set over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the butter to a medium mixing bowl to cool slightly.
• In a large bowl, combine the flour, 1/2 cup of the oats, the baking powder, salt and baking soda.
• Add the sour cream, sugar and vanilla to the browned butter and whisk. Add the eggs and whisk until combined. Fold the wet ingredients into the dry ingredients and mix until just combined. Then fold in the bananas (don't worry if there are a few lumps).
• Divide the batter evenly among the prepared pan. Sprinkle with the remaining 2 tablespoons oats. Bake until the muffins are light golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees.
• Spray mini muffin tins with non-stick spray (do not use muffin liners, the dough sticks to them too much).
• Combine all dry ingredients in a large bowl.
• In a smaller bowl, combine banana, yogurt, oil, vanilla, and egg, and stir well.
• Add wet ingredients to dry, stirring gently just until fully moistened.
• Fill each muffin tin with an ever-so-slightly heaping tablespoon of batter.
• Bake 10-12 minutes (11 is best in my oven).
• Alternatives: 8x8 square pan - bake 30-35 minutes until toothpick in the center comes out clean. Loaf pan - bake 50-55 minutes until toothpick in the center comes out clean. Cool thoroughly.
• Read more about www.azcentral.com White Whole Wheat Flour (it's an informative atricle).

Steps:

• Combine flour, oats, baking powder, baking soda, cinnamon and salt in bowl and mix.
• Add the egg, sugar, margarine or butter, bananas and raisins.
• Mix second set of ingredients together with first, making sure to mash bananas well and do not over mix.
• Grease muffin tins with little bit of butter.
• Fill tins 3/4 full.
• Bake at 350 degrees F for 20 minutes.
• Top should spring back when lightly touched.

Steps:

• Preheat oven to 400 degrees.
• Spray muffin cups with non-stick spray or line with paper liners.
• Combine egg, milk, honey, applesauce, banana, and oats; let stand five minutes.
• Stir together remaining ingredients. Add egg mixture to dry ingredients all at once; stir just until moistened. Spoon into pan; bake 18 to 20 minutes.

Steps:

• Preheat the oven to 180°C Prepare a muffin tin with cases or butter and flour holes.
• Sift the flour, oats and baking powder together.
• In a separate bowl, beat the eggs, sugar, oil and salt together until pale and fluffy.
• Fold this mixture and bananas into the flour.
• Spoon the mixture into the muffin tin. Sprinkle the extra spoonful of oats over and bake for 15 minutes until muffins are risen and golden.