Banana Oatmeal Muffins (12 servings) 2 medium bananas - chopped into small pieces 1 cup all-purpose flour 1 cup old fashioned oats 1 cup buttermilk 2/3 cup brown sugar - packed 1/4 cup butter - softened 1 large egg - beaten 1 teaspoon vanilla extract 2 and 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon allspice These muffins are super basic, but I liked them a lot. They're really fast to prep (about 12 minutes) so they're cooked and ready in just over a half hour. The batter made exactly 12 muffins which is great. It can be frustrating when the batter isn't enough to fill the muffin tin or it's so much that you need another tin. This recipe differs from other banana muffins in that the bananas are chopped and not mashed. Since the ratio of banana to flour is very high, don't expect these muffins to rise very much. They're best when served warm with a pat of butter. They might look a little boring, but they taste really, really good. (This recipe was submitted in 2006. It was tested and photographed in July 2015.) How To Make Banana Oatmeal Muffins Prepare 12 regular muffin cups with muffin papers or a light coating of cooking spray. Preheat oven to 375 degrees. In a large mixing bowl, combine the flour, oats, baking powder, salt and allspice. In a separate smaller bowl, cream butter and brown sugar together by hand until the texture is like wet-sand. In a third bowl, beat the egg. Add milk and vanilla and mix well. Combine all three mixtures in the largest bowl. Mix well. Stir in the banana pieces. Spoon batter into prepared muffin cups, filling each about 2/3 full. Bake for 25 minutes or until golden brown (start checking after 20 minutes). If a toothpick inserted into the center of a muffin comes out dry (no batter), the muffins are done. This is a great recipe to use up over-ripe bananas. You can use regular milk if you don't have buttermilk. Mr Breakfast would like to thank DixieChick for this recipe. Recipe number 1701. Submitted 4/4/2006.