Banana Oat Muffins

I have another adaptation of one of Ina Gartens recipes for you this week. Like the granola recipe I have made some changes to suit my tastes and what I had on hand. I love the way these muffins turned out. They are perfect for a quick breakfast and freeze well too.

Banana Oat Muffins

Adapted from Ina Gartens Banana Crunch Muffin recipe

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, melted
• 2  eggs
• 3/4 cup milk
• 2 teaspoons pure vanilla extract
• 3 mashed ripe bananas
• 1 cup oats
• 1 cup sweetened shredded coconut

Directions

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over mix.

Fold the oats and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with oats or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Freezer directions:

Place muffins in zip lock freezer bags or air tight containers and keep in the freezer. When ready to eat remove from freezer and thaw on counter or in the refrigerator.