I saw this banana oatmeal muffin recipe from Do What I Like. She adapted this recipe from Cheaphealthygood. I have the same reason of making this muffins...clearing some stuff from kitchen!
I'm sure most of the kitchen has the same problem. Keeping little bit of this and that from previous baking. Since I have some very ripe banana, ground black sesame powder, dried cranberries and dates in the fridge, this recipe is good to go!
Originally this banana oatmeal muffin recipe is using all oat flour. Since I want to save the trouble of grinding oatmeal, I replace with cake flour.
I'm happy with the results. The texture of this banana oatmeal muffin is very moist and soft! My kids like it! Do give a try if you have some leftover to clear in your kitchen too :D
I have done some adjustment to suite my taste.
1 ¼ cup rolled oat
1 cup milk
3 ripe bananas (mashed)
1/3 cup vegetable oil
½ cup brown sugar
1 ½ cup cake flour
½ tsp cinnamon powder
½ tsp nutmeg
¼ tsp salt
1 tsp vanilla powder
1 tsp baking soda
2 tsp baking powder
1 tbsp black sesame powder (optional)
½ cup mixture of dates and cranberries
1 tbsp white sesame seeds
1 tbsp flour
~ Mix to coat. Set aside.
1. Mix (A) in a bowl and set aside for 10 minutes.
2. In the same bowl, add in all ingredients (B). Stir till well combined.
3. Pour in sifted ingredients from (C). Stir to combine.
4. Lastly, add in mixture of (D). Stir till well combined.
5. Spoon the batter into individual muffin cups. Bake at 200C oven for 15-18 minutes (depend on the size of muffin cups).
Notes: I baked in 24 pieces small and 5 pieces of medium muffin cups.
I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious.