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Banana-Oatmeal Muffins

Classic banana-nut muffins get a tangy boost from buttermilk and a hearty dose of oatmeal for a nutritionally-packed breakfast treat.
From: Saveur MAKES ABOUT 2 DOZEN

1½ cups flour
1 tbsp. baking powder
1 tsp. ground cinnamon
½ tsp. baking soda
¼ tsp. salt
1½ cups sugar
8 tbsp. unsalted butter
2 eggs
? cup buttermilk
1 tsp. vanilla
1 cup rolled oats
1 cup chopped pecans
3 large bananas, mashed

1. Heat oven to 350°. Grease and flour a 12-cup muffin pan; set aside. Whisk together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large bowl, beat sugar and butter on medium-high speed of a hand mixer until pale and fluffy, about 3 minutes. Add eggs, and beat until smooth. Add buttermilk and vanilla, and then add dry ingredients; beat on low speed until just combined. Add oats, pecans, and bananas and stir until smooth.

2. Scoop about ⅓ cup batter into each muffin cup and bake until golden brown and a toothpick inserted in the center comes out clean, about 20–25 minutes. Let cool for 10 minutes, and then invert onto a wire rack to cool completely. Repeat with remaining batter.