Muffins oatmeal BB Lily white1 c. Great River Lily White Bread Flour

2 c. Great River Oatmeal Bread Flour Blend

¼ c. white sugar

¼ c. light brown sugar

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

1 egg

¾ c. milk

1/3 c. vegetable oil

½ tsp. vanilla extract

1 c. mashed bananas



  1. Heat oven to 400 degrees F.
  2. Combine flours, sugars, baking powder, baking soda and salt.
  3. In a large bowl, beat the egg lightly. Sir in the milk, oil and vanilla. Add the mashed banana and combine thoroughly.
  4. Add the flour mixture to the banana mixture and stir until just combined.
  5. Line muffin tins with baking cups or lightly grease muffin tins. Fill muffin tins about ¾ full.
  6. For a 12-cup muffin tin bake for about 18-20 minutes; For a 6-cup jumbo muffin tin bake for about 25 minutes or until tooth pick inserted in the middle comes out clean.