Banana Oat Muffins

Due to my constant buying-but-never-getting-around-to-eat-bananas, I find I am always using bananas in my baking! Not that I’m complaining though!

banana oat muffin 28It’s actually funny, I used to hate bananas! The taste, the texture…wasn’t for me. Didn’t mind it in baking but you wouldn’t catch me eating a banana. That’s changed now, except now I just forget to eat them. Oops.

These banana oat muffins are perfect for breakfast or an on-the-go snack! Dress them up a little too; add some chocolate chips, pecans or maybe a maple glaze drizzled on top. Yum!

 

 

Banana Oat Muffins


Ingredients:

Oat Streusel:
1/2 cup old-fashioned oats
1/4 tsp ground cinnamon
2 tbsp light brown sugar
2 tbsp unsalted butter, melted

Muffins:
1 + 1/3 cups old-fashioned oats
1 + 1/4 cups all-purpose flour
1 + 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup granulated sugar
1/4 tsp nutmeg
3 overripe bananas, mashed
1 large egg
1/4 cup vegetable oil
1 tsp vanilla extract

Directions:

  1. Pre-heat oven to 350 degrees F. and spray or line a muffin tin. Set aside.
  2. In a small bowl, combine all oat streusel ingredients together until crumbs form. Set aside.
  3. In a large mixing bowl, combine oats, flour, baking powder, baking soda, cinnamon, sugar, salt, and nutmeg. Set aside.
  4. In a small mixing bowl, mash bananas. Add in egg, oil and vanilla and mix until well combined.
  5. Create a well in the centre of the dry ingredients and pour in the wet ingredients, stirring until just combined. Do not overmix!
  6. Scoop roughly 1/4 cup of dough into each muffin cavity. Sprinkle on the oat streusel onto tops of muffin, slightly pressing into batter.
  7. Bake muffins for 17-20 minutes or until a toothpick inserted into centre comes out clean.
  8. Let muffins cool in pan for at least 5 minutes before removing. Enjoy!

banana oat muffin 31

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