Monday, April 23, 2012

Oatmeal Banana Caramel Muffins

There is only one thing to do with old mushy bananas right?  That's right make some sort of banana bread.  This week I wasn't really feeling it.  In fact not really feeling much.  I have had a major case of the hum drums.  But because of the yucky black-spotted bananas I forced myself to enlist the help of a super 2 year old helper and get in the kitchen.  The result was a slight spin on my normal go to banana bread, a tasty treat. Oatmeal Banana Caramel muffins.  My husband hates muffins and even choked a couple down, so I think that we had success.

Makes 14 muffins
Preheat oven to 350 degrees

1 cup oatmeal
1/2 cup buttermilk
1 cup sugar
1/2cup butter
2 eggs
3 bananas
1 1/2 cup flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
7 caramels or 1/2 cup caramel topping

Measure out oatmeal and buttermilk into a small bowl and set aside.  This is the first thing that I do so that the oatmeal has some time to soak up the buttermilk.

While the oatmeal is soaking, in a large mixing bowl, cream together sugar, butter, and eggs.  When thoroughly mixed, add mushy bananas.  Keep stirring.  Add flour, salt, baking soda, buttermilk and oatmeal mixture, and vanilla.
When all mixed up place 2 Tbsp batter into each cupcake liner.  Place 1tsp caramel topping, or one half wrapped caramel into each tin and top with approximately 2 Tbsp more batter.
Make sure that you have a taster around to see if it tastes ok. Bake for around 20 minutes or until toothpick comes out clean.
Bake for around 20 minutes or until toothpick comes out clean when inserted. (note on cooking time, since each oven cooks differently, check on your creation every once in a while and don't solely rely on a timer)

Let cool for about 10 minutes and enjoy.  These were definitely best served warm, however my daughter had no problem eating them 5 days after they were made, if you can even keep them in the house that long.


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