Banana Oatmeal Muffins

Because I had two overly ripe bananas, I was in search of a recipe- other than your basic banana nut bread- to use them. All I was finding was puddings and cakes...not anything I'd eat. Then I saw one for Banana Oatmeal Bread. I love any baked goods with oats, so it was perfect.

I made my basic changes to reduce some of the white ingredients by using half whole wheat flour and half light brown sugar. Reviewers on allrecipes.com suggested using butter and applesauce instead of the shortening it called for, but I was out of applesauce. Then I realized I was out of butter. So I used a light butter-substitute spread. Then I realized I was out of milk, so I used apple juice. (I think I need to pay more attention before I begin!) Regardless of my necessary adaptations, these came out delicious! Moist, not too sweet, and a wonderful texture, due to the oats.

I only used 2 bananas, so they don't have a strong banana flavor, but I really like how they came out. I'd describe it as more of a mixed fruit bread flavor (maybe because of the juice?) so if you want to really taste the banana, you could add more mashed banana (1 1/2 cups) and use the milk instead of the juice. But I really love the flavor of these, so I'll keep them this way. I didn't have any nuts, which would be a nice addition, although I did use rasins. I've always loved golden raisins in my banana bread, but, big shock... I was unknowingly out of them. So I raided my son's raisin supply. Just in case you were wondering: five mini snack-sized boxes of raisins equal a half a cup.

Adapted from allrecipes.com Banana Oatmeal Bread
makes 15 muffins

1/2 cup light butter-substitute spread (or half applesauce/half butter, or all of either)
1/2 cup white sugar
1/2 cup packed light brown sugar
2 eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup quick cooking oats
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 mashed ripe bananas (about 3/4 cup)
1/4 cup apple juice
1/2 cup raisins (optional)

Preheat oven to 375 degrees. Grease muffin tins.

Cream together the butter spread and sugar. Add eggs and vanilla, beat until well blended.

Mix together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and juice. Mix until blended.

Fold in raisins and spoon into grease muffin tins. Bake for 20-22 minutes. (My darker muffin tin only took 20 minutes, the lighter one took 22.)