• 1 egg
• ¼ cup canola oil
• ¾ cup buttermilk (or 1/2 cup milk)
• 1 tsp vanilla
• ¾ cup whole wheat flour
• 1 cup white flour
• ½ cup rolled oats
• 2 tbsp white sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 cup bananas, ripe and mashed
• ¼ cup pecans or walnuts, chopped (optional)
• ¼ cup dried apricots, chopped (optional)

Preheat oven to 400 ℉. Combine flour, oats, sugar, baking powder and soda, (nuts or apricots) in mixing bowl. In a 1 cup measuring cup beat egg, then measure in oil, add vanilla and buttermilk, blend thoroughly. Mash bananas in a separate bowl. Add liquid mixture and bananas to dry ingredients, mixing just enough to combine, adding milk to proper consistency. Do not over mix, as you want small lumps. Fold in pecans or apricots if desired. Spray muffin pan with non-stick spray. Spoon mixture into muffin pan, sprinkle coarse sugar on muffin tops. Bake for 20-22 minutes.