It’s school break for college students and my 19-year old is home from school. I always forget how much it takes to feed a growing boy. My son is not big but he still eats 3 times as much as I do. So that means you begin to think of things to make.

I bought a large bunch of bananas but they weren’t being eaten as enthusiastically as I anticipated so I decided banana muffins would be a great nibble in between meals and snacks.

I have a large collection of cookbooks but when it comes to the tried and true I only have a handful that I trust. In this case it was a recipe my grandmother handed down.

I mashed the bananas, added oil, milk and eggs. I mixed together the flour and oatmeal with baking soda, powder and salt. Mixed it all together and by the time I put the paper liners in each muffin cup, the batter had swelled.

I use a traditional muffin tray designed for home cooks. Each one is a bit shorter and wider than a commercial muffin tin which is taller and a bit more narrow. I’m not sure if that’s the problem or not but I never seem to get a really great muffin top on my muffins.

The recipe made 20 banana oatmeal muffins and right out of the oven, they were delicious. There was loads of rich, moist banana flavour and a density that sets muffins apart from cake. Open one up and lay a pat of butter in the centre and let it melt – yum!

Perhaps that’s why I don’t get a good lift on my muffins. Perhaps I’m not using a light enough batter. I find most commercial muffins have a cake texture and in my opinion that’s too much like a cupcake. (I despise cupcakes for anything other than a little girl’s birthday party.)

The muffins were a hit and were devoured by my son and his friend in a day. Little by little as the day turned into night the pile of muffins got smaller and smaller until there were none. Now what to make tomorrow?

Banana Oatmeal Muffins

1 1/2 cups all-purpose flour

1 cup rolled oats

1/2 cup white sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

3/4 cup milk

1/3 cup vegetable oil

1 cup mashed bananas

Combine flour, oats, sugar, baking powder, soda, and salt. Whisk together to combine. In a large bowl, beat the egg lightly. Stir in the milk, and oil. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line 2 12-cup muffin tins with paper bake cups, and fill each one three quarters full. You should fill 20 muffins. Bake at 350F (180C) for 20 to 25 minutes. Remove muffins from the tin and let cool in a baking rack.