Banana Sauce Muffins

I had a banana on the counter that was too ripe to eat but not ripe enough to throw away.  As luck would have it, I came across this recipe in Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg.  We've been devouring them this morning.  They are delicious when served warm from the oven.  For any freeze-ahead cooks out there, This is a book with a lot of great advice and good recipes desired for freezing.

Banana Sauce Muffins

1 1/4 cup flour
1 1/2 cup quick oats
1/3 cup sugar
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 ripe banana, mashed
Applesauce (you'll understand why there is no amount listed here when you read the instructions below.)
1 egg
1/3 cup dark brown sugar (I used light and they still taste great.)
1/3 cup milk
1/4 cup vegetable oil
1 tsp. vanilla  (I forgot to add this but didn't miss it.  I credit my overly ripe banana with the great flavor without vanilla.)

Heat oven to 350 degrees. F.

In mixing bowl combine flour, oats, sugar, baking powder, baking soda and salt.

Mash the banana and place in measuring cup.  Add enough applesauce to equal 1 cup.

In a separate bowl, place banana/applesauce, egg, brown sugar, milk, vegetable oil and vanilla.  Mix well.

Combine the wet and dry ingredients and stir until just moistened.  Don't over stir.

Place batter in muffin cups that have been sprayed with non-stick spray or lined with paper liners.

Bake for 15 to 18 minutes.
The authors of the book say "these freeze well.  Cool muffins thoroughly and wrap each muffin in plastic wrap before placing them in a freezer bag."  p. 140.