Banana Muffins with Oatmeal and Pecans

These Banana Pecan-Oatmeal Muffins came from yet another rainy day.  If it rained as much as it does up North I would weigh so much more. They are moist and have a great crunch due to the great ingredients.





It is bad enough that I need to loose 6 pounds. Back to the Muffins.

They are super good and have a bit of a crunch.

I did make a few changes to this recipe I changed the sugar to half white, and half brown.
I added one cup of oatmeal but that is about it and they still turned out great.
The oatmeal gave them a super nice crunch.

Ingredients

4 ripe bananas - mushed
1/2 cup canola or vegetable oil
2 eggs
1 tsp pure vanilla extract
1 and a 1/2 cups of white flour
1/2 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
1/4 tsp salt
1 cup of oatmeal
1 cup chopped pecans

Preheat your oven to 350 degrees.

Start by mixing your sugar and oil. It will just moisten the sugar not make it creamy.
Now add the two eggs, vanilla and banana.





I always sift my dry ingredients together mostly from habit. But it does insure your stuff is well mixed no surprise lumps after they are cooked.





Alright you can now add your dry ingredients.  Mix into the wet do this by hand meaning do not use your mixer you do not want to over mix this combination.

 They say it makes them dry.  NOT in my humble opinion becuase all the ingredents keep ths reicpe moist as can be.   Hum interesting !



Now fill you muffin/cupcake tins with the mix. Fill the cups just to the top. They rise but not Puffy! About 1/4" from the top.



Once your cups are filled put them in the oven and bake at 350 degrees until just light brown on the top of the muffins.

It should bake for about 25 minutes. Everyone has a different degree of heat in their oven so adjust appropriately. Check the muffins after 12 minutes to insure no burn and turn the tray.