These muffins are dense and hearty and a great grab and go breakfast for busy people.
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Muffins
3 cups prepared Oatmeal Muffin Mix (see below)
1 cup Land O Lakes® Fat Free Half & Half
12 cup Land O Lakes® Butter, melted
2 medium (1 cup) bananas, mashed
12 teaspoon ground cinnamon
12 cup chopped walnuts
Topping
2 tablespoons sugar
14 teaspoon ground cinnamon
STEP 1
Heat oven to 425°F. Place paper baking cups into 12-cup muffin pan or grease and flour cups. Set aside.
STEP 2
Combine all muffin ingredientsexceptwalnuts in bowl; stir just until moistened. Gently stir in walnuts. Spoon batter evenly into prepared pan.
STEP 3
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.
If using 2 1/2x1 1/8-inch muffin pan cups, yield will be 15 muffins.
