Category

Yields1 Serving

 1 cup Great River Organic Milling Lily White Flour
 2 cups Great River Organic Milling Bread Flour Blend - Oatmeal
 ¼ cup white sugar
 ¼ cup light brown sugar
 2 tsp salt
 1 egg
 ¾ cup milk
  cup vegetable oil
 ½ tsp vanilla extract
 1 cup mashed bananas

1

Heat oven to 400 degrees F.

2

In a large bowl, beat the egg lightly. Sir in the milk, oil and vanilla. Add the mashed banana and combine thoroughly.

3

Add the flour mixture to the banana mixture and stir until just combined.

4

Line muffin tins with baking cups or lightly grease muffin tins. Fill muffin tins about ¾ full.

5

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.

Ingredients

 1 cup Great River Organic Milling Lily White Flour
 2 cups Great River Organic Milling Bread Flour Blend - Oatmeal
 ¼ cup white sugar
 ¼ cup light brown sugar
 2 tsp salt
 1 egg
 ¾ cup milk
  cup vegetable oil
 ½ tsp vanilla extract
 1 cup mashed bananas

Directions

1

Heat oven to 400 degrees F.

2

In a large bowl, beat the egg lightly. Sir in the milk, oil and vanilla. Add the mashed banana and combine thoroughly.

3

Add the flour mixture to the banana mixture and stir until just combined.

4

Line muffin tins with baking cups or lightly grease muffin tins. Fill muffin tins about ¾ full.

5

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.

Banana Oatmeal Muffins