I may be a little biased, but there’s nothing better than a warm muffin with a slab of butter on top.

My daughter has a favorite recipe similar to this that comes from the kitchen of my momma — Oat-Chip Banana Bread. Her recipe calls for mini-chocolate chips. Not my favorite, so I tweaked her recipe and made me own. Enjoy!

INGREDIENTS

• 1/2 cup butter, softened
• 1-1/2 cup mashed banana
• 2 cups all-purpose flour
• 1 cup quick oats
• 3/4 t. baking soda
• 1 t. baking soda
• 1 t. salt
• 1 t. cinnamon
• 1 cup sugar
• 2 eggs

DIRECTIONS

• Preheat oven to 350°. Grease a 9″ square pan or muffin pan.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in bananas.
• Combine flour, oats, salt, baking powder and baking soda.
• Gradually add to the creamed mixture, stirring until just moistened.
• Transfer into a greased pan or muffin caps until toothpick inserted comes out clean.
• Cool for 10 minutes.
• Remove from pan to a cooking rack to cool completely.

I like to use the large muffin tins, using aluminum foil, cut in squares, as my “cups”. Spray them down with some pam and they will be good to go.

Enjoy!