Oatmeal Banana Muffins

A healthy breakfast is worth celebrating. With many recipes for muffins, this one is wonderful because it has oatmeal and bananas. I like to prepare these muffins when my over-ripened bananas need me to find a creative way to use them before they go to waste. I also use coconut oil instead of butter because the coconut oil enhances the flavors better for bananas and is much healthier. Serve these wonderful muffins with a cup of coffee for a yummy eye-opener!!

Ingredients:
1 1/2 cups cake mix
1/2 cup rolled oats
1/2 cup milk
1/3 cup brown sugar
1 egg
1/2 cup coconut oil
1 tsp cinnamon
1 tsp vanilla
2 ripe bananas, mashed
1/2 cup raisins
2 tbs rum

Directions:
Preheat oven to 375°. line a muffin tin with muffin tin paper liners (about 8 medium muffins or 12 small muffins.
In a bowl, soak the rolled oats with milk until softened (about 10 minutes). At the same time, soak raisins with rum in another bowl.
With a handheld electric mixer, beat coconut oil and brown sugar. Add egg and vanilla. Stir in oats and milk. Beat in the cake mix and cinnamon. Beat well. Fold in raisins. The batter should look thick. Use a spoon to fill the muffin tin liners to 2/3 full with batter. Sprinkle with some rolled oats on top. Bake for 15 minutes and reduce the temperature to 325° and bake for another 10 minutes. Remove from oven and serve.