1 cup old-fashioned oatmeal, uncooked (do not
    use instant oatmeal in this recipe)
1 cup pureed fully ripe banana
1/2 cup milk
1 large egg, beaten
3 tablespoons plus 1 teaspoon peanut or corn oil
3/4 cup whole wheat flour, stirred and spooned into measuring cup
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Lightly oil 12 three-inch muffin cups. Preheat oven to 375 degrees F.

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 flour mixture; stir in banana mixture just until well combined. Do not over-beat. Pour into prepared muffin cups. 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.

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