1 c. sifted flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. finely chopped nuts
2/3 c. rolled, quick cooking or regular oats
1 egg
1/2 c. milk
2 tbsp. salad oil
1/2 c. well mashed banana (I like to use well ripened bananas)

Into a medium sized bowl, sift together dry ingredients; stir in oats and nuts. In a small bowl, beat egg slightly; add milk and beat to combine. Stir in oil and banana. Stir only until they are moistened. Fill greased, medium size muffin cups 2/3 full. Bake in a preheated 425 degree oven until cake tester comes out clean. Makes 12 muffins.