Roasted Banana Oatmeal Pecan Muffins

I love banana muffins.  It is one of those things that just smells amazing when it is baking and then taste even better warm and slathered with butter.  There are always bananas at my house so inevitably there are also some that get a little over-ripe.  Some people throw them away, which is a waste of money, when instead you can make delicious banana bread or muffins.  This recipe is inspired by Chiquita's Oatmeal Raisin Banana Muffins, which are also delicious, but I decided to change a few steps.  It uses things most people have in their kitchen already so it really is a very cost effective recipe.  These are a little more dense than regular muffins because of the larger quantity of oats.  But this makes them a very hearty and filling addition to breakfast or any meal.

Roasted Banana Oatmeal Pecan Muffins

1/4      Cup, Oats (old-fashion or quick cooking)

1/4      teaspoon, Pumpkin Pie Spice or Cinnamon

1         Tablespoon, Brown Sugar (Packed)

1         Tablespoon, Butter (Melted)

2         Whole, Bananas (Leave in peel at first)

1         Each, Large Egg (Beaten)

3/4      Cup, Milk or Buttermilk

1         Cup, Flour

1         Cup, Oats

3/4      Cup, Brown Sugar (Packed)

1         teaspoon, Baking Soda

2         teaspoon, Baking Powder

1/2      teaspoon, Salt

1/4      Cup, Pecans (Chopped and can substitute with your favorite nut)

1/2      teaspoon, Pumpkin Pie Spice or Cinnamon

1. Preheat oven to 400F.  Line a muffin pan with paper cups.

2. When oven is preheated place the two bananas on a sheet pan and roast until peel is completely brown and you can smell bananas in your kitchen.  Using a fork scrape out inside of banana into a medium bowl. Place bowl into fridge so that roasted banana can cool.

3. For the topping combine 1/4 Oats, 1/4 tsp. pumpkin spice or cinnamon, 1 Tbsp. brown sugar, and 1 Tbsp. melted butter.  Set aside.

4. I toasted my pecans in a small saute pan for a few minutes to help bring out the flavor.  I also toast nuts for this reason, but it is not a necessary step.  Afterward, chop the nuts using a food chopper, rolling pin or meat tenderizer.

5. In a large bowl combine the flour, baking soda, baking powder, salt, oats, brown sugar, pumpkin spice, and nuts.

6. Once banana is cool, add milk and egg to the medium bowl.  Mix together and then pour into the larger bowl of dry ingredients.  Mix until combined, batter will be lumpy.

7.  Divide batter evenly into the muffin cups.  An ice cream scoop works great for this.  Sprinkle the reserved topping over each muffin.

8.  Bake at 400F for 20 minutes or until a toothpick inserted in the middle comes out clean, or with only dry crumbs on it.

Try to resist not cutting one in half right out of the oven and spreading butter on it.  Enjoy!