Domestic goddess, I am definitely not. But I do love to bake, though it is rare that I get the occasion. So when I saw a couple of bananas getting too brown on the counter, I seized the opportunity.
Banana bread is too much work for a busy scientist-mama, but banana oatmeal muffins can easily be in the oven 10 minutes after you start. Even if you don’t have quite all the right ingredients. Recipe and a photo below the fold.
Ingredients as written in my cookbook
0.25 c. applesauce
3 medium mashed bananas
Ingredients as actually prepared
2 smallish organic mashed bananas
1 6 oz. jar of Earth’s Best Organic Chunky Orchard Fruit baby food (leftover from Minnow’s baby food days, consisting of apples, pears, apricots, and bananas)
In bowl, mix flour, oats, sugar, baking powder, baking soda, salt. Make a well in the center. In small bowl, beat eggs until frothy. Mix in applesauce, milk, and bananas. Pour into well. Stir just to moisten. Batter will be lumpy (duh!). Fill greased or lined muffin tins 3/4 full. Bake at 400 degrees Fahrenheit for 20-25 minutes.