These moist, chewy “muffins” contain nearly the amount of rolled oats in a bowl of oatmeal—but they’re portable! This is also a great way to use up very ripe bananas, and because they freeze well, they make great snacks and easy breakfast treats any time you want them.
3 cups old-fashioned oats
1 ½ cups milk
2 ripe bananas, mashed (about ¾ cup)
1/3 cup packed brown sugar
2 eggs, lightly beaten
1tsp. baking powder
1 tsp. vanilla
½ cup chopped pecans or walnuts
Preheat oven to 350º and spray a 12-cup muffin tin with cooking spray. In a large bowl, combine all the ingredients until blended. Place about 1/3 cup of the batter in each muffin cup until all batter is used. Bake 20-25 minutes, until a toothpick comes out clean from the center. Cool in the pan for 10 minutes and then carefully turn the muffins out onto a wire rack.
Kitchen Tip: Frozen muffins may be wrapped in foil and warmed in a low oven for about 15 minutes or covered and microwaved for about 40 seconds.