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Directions
In a mixing bowl or with a hand mixer, mix butter and light brown sugar until smooth. Add room temperature egg and continue mixing. In a separate bowl, mash two ripe bananas into chucks and stir in applesauce, vanilla extract, and molasses. In another bowl, add flour and Cream of Rice (optional), salt, cinnamon, nutmeg, and baking powder.
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We're done with the beater/mixer. This next step requires a smooth, delicate touch. Remove mixing bowl from the stand. Add half of the wet mix and stir into butter and sugar. Next, carefully stir in half of the dry mix. Alternate between wet & dry mix until fully incorporated. We want these muffins light and fluffy so it's important not to overwork the batter.
Next, scoop mix into a lined cupcake/muffin tray and top with oats or your favorite nuts. I've even used raw turbinado sugar as a topping. We used double-acting baking powder so act one involves letting the batter stand for 20 minutes. Let's pre-heat the over to 375 degrees while we let the baking powder activate.
Bake for 25 minutes or until middle is dry. Enjoy!
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