Banana Oatmeal Muffins (Or Bread) |
|
 |
Prep Time: 14 Minutes Cook Time: 16 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
These healthy muffins have a sweet crunchy topping and little bits of banana that keep the muffins moist. Grab your morning coffee and two muffins, and you'll have a healthy and tasty breakfast on-the-run! Alternate instructions are provided for making this in a loaf pan. Ingredients:
1 1/4 cups flour (i use 1 c. flour and 1/4 c. quinoa or whole wheat flour) |
2/3 cup brown sugar, packed |
1/2 cup quick oats |
1 tablespoon flax seed meal |
1/2 teaspoon baking soda |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 teaspoon nutmeg |
1/4 teaspoon ginger |
1/2 cup buttermilk (or plain yogurt) |
1/4 cup canola oil |
2 eggs, beaten |
1 teaspoon vanilla |
1 cup banana, ripe, mashed (2 medium bananas) |
1/4 cup walnuts, chopped fine |
1 tablespoon brown sugar |
Directions:
1. Preheat oven to 375 (350 if you are making a single loaf so the large inside area has time to bake). Spray pan with non-stick spray.
2. Mix topping ingredients together. Set aside.
3. Combine all dry ingredients (flour, sugar, oatmeal, baking soda, baking powder, salt, and spices). Note: I've used half Splenda mix for the sugar with great results.
4. Separately, in a 2 cup measure, combine all liquid ingredients (buttermilk, oil, eggs, vanilla, and banana).
5. Pour liquids into dry ingredients. Use a spatula to gently combine.
6. Fill 12 muffin tins to the rim (or 36 mini-muffins, or one loaf pan). Sprinkle with topping mixture.
7. Bake 375 degrees for 16-18 minutes (12 minutes for mini-muffins and 45 minutes at 350 degrees for a single loaf). Use toothpick test to make sure there's no wet area in the middle.
|
|