I've been making banana oatmeal muffins for about a decade now and it's a great way to use ripe bananas. Many people make banana bread, but these are hearty muffins that are a welcome departure from the traditional banana bread. I'll often freeze my ripe bananas in the peel and then thaw them to use in this recipe. It's a very simple recipe and I don't even break out the kitchenaid to mix up the batter. You mix together your dry ingredients, including flour, sugar and oats. This time I used 1/2 regular flour and 1/2 whole wheat flour. You mix in the wet ingredients, including the mashed banana, milk and a little vegetable. oil.
I've noticed many bakeries using just the plain parchment squares for muffin papers. I used my roll of parchment paper and cut it into 5 inch squares to use. A good tip I read was to use a cup to mold them into the muffin tin.
I filled them with the batter about 2/3 full using my small ice cream/cookie scoop and tried not to get any batter on the edges of the parchment. They baked very nicely and the parchment made them look more rustic and homemade.
Meringues
