Banana Nut Muffins

Remember a few weeks ago when I was craving what I thought to be an apple muffin? Well, I learned with that recipe that maybe it wasn't an apple muffin I was craving at all. So I kept at making muffins until I discovered that what I was actually craving was a moist, chewy banana nut muffin. Yep. Not exactly apple muffins.

Darn you, pregnancy cravings. Why can't you be more clear?

You know those monster muffins that they sell at Perkins? The ones that you just know are so calorie laden that you shouldn't even look at them for fear of what will happen to your hips. But you still order one anyways and then proceed to enjoy every last crumb. Yeah...that's what I wanted. Minus all the calories.

Is it really possible to get the best of both worlds? Why yes. Yes it is.

I found this recipe in my trusty ol' hometown church cookbook and this recipe alone just goes to prove that little ol' church ladies really do know what they're talking about when it comes to making a tasty dish!

Ingredients...

...1 c. flour
...1/2 c. sugar
...2 1/2 tsp. baking powder
...1/2 tsp. salt
...3/4 c. quick oatmeal
...1/3 c. nuts (I used cashews and crushed them up)
...1 egg
...3 T. oil
...1/2 c. milk
...1/4 tsp. baking soda
...1/2 c. mashed bananas

Directions...

Mix together flour, sugar, salt, baking powder, baking soda, nuts and oatmeal. In a seperate bowl, beat the eggs and then stir in the milk and oil. Add to the dry ingredients and then stir in the bananas. Stir only until the dry ingredeints are moistened. Spoon batter into muffin cups, filling them 2/3 full. Bake at 400 for 20 minutes.

To see more great recipes, be sure to check out Friday's at the Table over at And Baby Makes Five, Foodie Friday's over at Designs by Gollum and Food on Friday's over at Anne Kroeker!