After being in a cooking and baking slump for a few days, I noticed some extra ripe bananas sitting on my counter. I also noticed that I forgot to purchase some kind of breakfasty-granola bar item at the store this weekend. Putting two and two together, I decided I wanted to make banana muffins, but I wanted them to be a little heartier than the average banana bread based muffin — oatmeal it was!
I combined a few recipes I found online to create a muffin recipe that didn’t use a lot of oil or sugar in the cake itself. However, I added a bit of sugary crumb topping to sweeten it up a bit and make it more than just a vehicle to get some whole grains into the diet.
What I ended up with was a wonderfully balanced muffin that has a nice tender crumb, is studded with some whole rolled oats, and is topped with a delightfully sweet streusel that doesn’t go overboard.
Here is what you need to make a dozen large muffins:
2 ripe bananas, mashed
1/2 Cup yogurt
1/2 Cup milk
1 1/4 Cup whole rolled oats
1 1/2 Cup all purpose flour + 2 Tbs, divided
1/2 Cup packed brown sugar + 1/3 Cup packed brown sugar, divided
1/3 Cup vegetable oil
1 large egg
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon + 1/8 tsp cinnamon, divided
1/2 tsp ground nutmeg
1 Tbs butter
Preheat your oven to 400 degrees and line a muffin tin with paper liners that have been sprayed with cooking spray.
Mix the oats, milk and yogurt together and let soak for at least 10 minutes.
Mix together your flour, salt, 1/2 tsp cinnamon, nutmeg, baking powder and baking soda.
Add your oil, 1/2 Cup brown sugar, mashed banana and egg to the soaked oats mixture. Then, slowly incorporate your dry ingredients.
Spoon in equal amounts to fill each muffin liner about 2/3 full. This recipe makes 12 large muffins.
In a separate bowl, mix together your 2 Tbs flour and 1/8 tsp cinnamon with 1/3 Cup brown sugar. With a fork or your hands, cut in the 1 Tbs butter until you have a texture that resembles sand. Some pieces may be bigger than others, but the butter should be thoroughly distributed throughout the flour/sugar/cinnamon mixture.
Top each muffin with equal amounts of the crumb topping.
Bake for 20-25 minutes until a toothpick comes out clean. Allow to cool completely on a wire rack.