Whole-Wheat Banana Muffins

Here's a recipe from Rachel R that's gotten rave reviews. I haven't tried it yet, but it sounds super healthy and good! Rachel says:

"These are great because they are really healthy and inexpensive. I substitute honey for the sugar sometimes. I also like to add walnuts to mine. Others have added vanilla and cinnamon with great results. I don't think they're so great leftover, but they are pretty good right out of the oven."

Whole-Wheat Banana Muffins

1 c. oats
3 tbsp. sugar
1 c. whole wheat flour
1/2 tsp. salt
1 egg
2 1/2 tsp. baking powder
1 c. mashed bananas
1/4 c. milk
2 tbsp. oil
Mix well and bake at 350 degrees. Makes 12 muffins.

Muffin making tips:

-The less the muffin batter is stirred, the better. Overstirring results in muffins that are tough with undesirable tunnels inside.

-Another common cause for tough muffins is too much flour. This is generally caused by "scooping" instead of "spooning" flour into your measuring cups. To measure flour accurately, stir it with a fork toaerate; then lightly spoon it into a dry measuring cup, leveling the top with a knife.

-If all the cups aren't used when filling the muffin pan with batter, pour water into the empty cups to keep the pan from buckling.

-Muffins are best when eaten the day they are made, but they freeze well too. Cover them tightly, and freeze for up to one month.

(Tips from the Complete Cooking Light Cookbook, 2000.)