Ingredients

The following ingredients have 18 Servings
  • 1/3 cup butter, (room temperature)
  • 1/2 cup sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 2 whole ripe bananas, (mashed)
  • 1 1/2 cups all purpose flour
  • 1 cup oatmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • 1/2 cup blueberries

Instruction

  • Preheat oven to 375 degrees.  Prepare muffin tins by spraying the holes liberally with non-stick cooking spray.  Set aside.
  • Add the butter and sugar to a large mixing bowl and using a hand mixer, blend together the butter and sugar.
  • Once blended, add the egg, vanilla, and bananas; mix together well.
  • Add the flour, oatmeal, baking powder, baking soda, cinnamon and salt to the bowl and incorporate into the wet ingredients.
  • Gently fold raspberries, blackberries, and blueberries.
  • Scoop equal amounts of the batter into muffin tin holes. Do not fill more than 3/4 full.
  • Bake for 18-20 minutes.
  • Allow muffins to cool for 5 minutes before removing from muffin tin and placing on a cooling rack to complete the cooling process.