Enjoy these delicious banana and oat muffins that are topped with a cinnamon topping - anytime dessert that's ready in just 35 minutes!
Bananas and buttermilk both contribute moisture that helps these muffins maintain freshness longer than some others. Even so, they should be stored in a tightly covered container or on a plate wrapped in plastic. If they seem dry, reheat the muffins briefly in the microwave oven.
* To substitute for buttermilk, use 1 1/2 teaspoons vinegar or lemon juice plus milk to make 1/2 cup.
For muffins with more texture, use old-fashioned rolled oats instead of quick-cooking oats.
When bananas start looking speckled and even doubling this muffin recipe won't use up all of the rapidly ripening fruit, freeze banana slices in a single layer on a baking sheet or cut each banana into two pieces and insert a wooden stick "handle" into the cut end of each and freeze. Frozen bananas develop a wonderful texture and sweet flavor for a delicious, healthful snack.
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