There’s something about this cold weather that just calls for turning on the oven, and filling the home with baked goods to tantalize our taste buds.
Well, my taste buds have been tested with SO many sweets during the holidays that I was craving something yummy, yet healthy.
This Banana Oatmeal Muffin recipe fits the bill. Slathered with a bit of butter and jam, I definitely enjoyed these delicious healthy muffins.
Read through the comments because I love how some of my readers have put their own twist on this recipe.
Banana Recipes are some of the most popular on my blog. Search my banana recipe archives to find more tried and true recipes. 
Banana Oatmeal Muffins
- 1 1/2 cups flour (I used freshly ground whole wheat, but all-purpose was in the original recipe.)
- 1 cup quick-cooking oatmeal
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 egg, beaten
- 1/2 cup milk when using honey (3/4 cup milk when using sugar)
- 1/3 cup oil
- 1/2 cup honey or sugar
- 2/3 cup mashed banana (I often add a bit extra to top it off.)
Preheat oven to 400 degrees. Stir together oatmeal, flour, baking powder, baking soda, and salt. Mix egg, milk, oil, honey or sugar and mashed banana together well. Add this mixture to the dry ingredients. Gently stir until moistened. Fill greased muffin pans 2/3 full. Bake for 13 – 18 minutes, or until golden brown. (If you like a bit more sweetness to your muffins, sprinkle a little brown sugar on top before baking.)
Makes 12 large muffins (but I recommend using your time wisely and doubling/tripling the batch to freeze the extras.)