Banana Oatmeal Muffins

Sometimes, you need a break... you know, just a day off to recuperate: to sleep, to eat, to read, to listen to music.
I had one of those days this week, and I made sure I baked something. I had planned to cook something for dinner, but instead I was drawn to making muffins... surprise, surprise.
These are a little dense, probably thanks to the oatmeal, but they are full of banana and cinnamon flavour, and you can't go wrong with that combination.
They taste perfect if you slice them in half and toast them nicely on a pan. It just brings out so much more flavour and texture and topping it with some nutella, peanut butter or speculaas paste is the icing on the cake. (Or the spread on the muffin. Bad joke.)

On a separate note: bananas.
I never, ever liked them. I mean, banana bread? Sure! Banana smoothies? Absolutely.
But even the tiniest bite of banana made me gag.
I finally tried a banana properly just over a year ago, and thought it was ok... bearable, but not something I would really eat voluntarily.
But then I tries the baby bananas or 'elaichi kelas' that are native to the tropics and that my family had been raving about for years.
Oh gosh... Gone were the weird mushy exterior, the funny sound when you bite it, the inevitable rotten parts.
These bananas are firm, neat, and at just the right moment, they are immaculately sweet. 
Even afterwards, they remain delicious as they soften, shrink and sweeten. When they're perfectly ripe, the skin is thin and delicate, and I just love to pop the banana right into your mouth.
'Mumbaikars' and other coastal inhabitants are probably thinking 'been there, done that' but I'm still enjoying these little snack packs, as well as rubbing it in the faces of people who are stuck with plain ol' bananas ;)
But don't worry, you mainland dwellers: because your mushy bananas are perfect for banana muffins.

Banana Oatmeal Muffins
By Kitty Broiher & Kimberley Mayone

• 2 mashed ripe bananas (about 3/4 cup)
• 2 tablespoons canola oil
• 1 egg
• 1/2 cup fat-free milk
• 3/4 teaspoon vanilla extract
• 2/3 cup white whole-wheat flour (such as King Arthur) or whole-wheat flour
• 1/2 cup quick-cooking oats
• 1/4 cup sugar
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Cooking spray

1. Preheat oven to 375º.

2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside.

3. Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients (through salt) in a small bowl.

4. Stir the flour mixture into the banana mixture until they are just combined.

5. Spray 9 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup (cups will be full).

6. Bake 16 minutes or until a wooden pick inserted in center comes out clean.