These muffins are dense and hearty and a great grab and go breakfast for busy people.
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3 cups prepared Oatmeal Muffin Mix (see below)
1 cup Land O Lakes® Fat Free Half & Half
1/2 cup Land O Lakes® Butter, melted
2 medium (1 cup) bananas, mashed
1 large Land O Lakes® Egg
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Heat oven to 425°F. Place paper baking cups into 12-cup muffin pan or grease and flour cups. Set aside.
Combine all muffin ingredientsexceptwalnuts in bowl; stir just until moistened. Gently stir in walnuts. Spoon batter evenly into prepared pan.
Combine sugar and cinnamon in bowl; sprinkle evenly over batter. Bake 17-20 minutes or until lightly browned. Let stand 5 minutes; remove from pan.
Oatmeal Muffin Mix:Combine 3 3/4 cups all-purpose flour, 3 cups old-fashioned or quick-cooking oats, 2 1/4 cups firmly packed brown sugar, 2 tablespoons baking powder in bowl. Store in container with tight-fitting lid up to 3 months. Stir thoroughly before measuring. Muffin mix can also be used to make Blueberry Lemon Muffins and Apricot Cardamom Muffins.