1 c. old fashioned oatmeal (do not use instant oatmeal)
1 c. pureed fully ripe bananas
1/2 c. milk
1 lg. egg, beaten
3 tbsp. plus one tbsp. oil (peanut or corn oil)
3/4 c. whole wheat flour, stirred and spooned into measuring c.
1 tbsp. double acting baking powder
1/2 tsp. baking soda
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg

Lightly oil 12 three inch muffin tin cups. Preheat oven to 375 degrees. Stir together oatmeal, banana, milk, egg, and oil. Set aside. Stir together the flour, baking powder, baking soda, ginger, and nutmeg. Make a well in the center of the mixture; stir in banana mixture just until well combined. Do not overbeat. Pour into prepared muffin tin. Each cup should be about 2/3 full. Bake for 15 to 20 minutes or until a tester comes out clean. Cool on rack for 15 minutes before removing from pans. Makes 12 muffins.