The best muffin I had was while I was studying in Australia. It was huge and dry, wasn't sweet at all, and so dense it took me quite a long time to finish it. It had some weirdly enticing name which gave no indication as to what the ingredients were. Nevertheless, I bought it at every chance I had and thoroughly savoured it.
I haven't made a muffin to rival that one (yet). However, this recipe is rather good and allows for further tweaks should you feel up to it. Bananas should be very ripe for the flavour to come through. Makes 12 regular-sized muffins.
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/3 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 cup mashed bananas or about 3-4 medium-sized bananas
- Whisk flour, oats, sugar, baking powder, soda, and salt together.
- In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
- Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.