Banana Oat Muffins

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Makes: 12  servings
Serving size: 1 muffin
Yield: 12 muffins Prep 20 mins Bake 350°F 20 mins

Ingredients

  • 2 cups  old-fashioned oats
  • 3/4 cup  rye or whole-wheat flour
  • 1/3 cup  sugar
  • 1 teaspoon  baking powder
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  ground cinnamon
  • 1/4 teaspoon  ground ginger
  • 1 cup  buttermilk
  • 1 large ripe banana, mashed
  • 2 large eggs
  • 2 tablespoons  vegetable oil
  • 1 teaspoon  vanilla extract
  • 1/4 cup  old-fashioned oats
  • 1 teaspoon  sugar
  • 1/2 teaspoon  vegetable oil
  • 1/4 teaspoon  ground cinnamon
  • 1/4 teaspoon  ground ginger

Directions

1. For muffins, heat oven to 350 degrees F. Line twelve 2-1/2-inch muffin-pan cups with cupcake/muffin liners.

2. Process the 2 cups oats in a food processor until fine. Transfer oats to a large bowl; stir in flour, the 1/3 cup sugar, the baking powder, baking soda, salt, 1/2 teaspoon cinnamon and 1/4 teaspoon ginger. Whisk together buttermilk, banana, eggs, 2 tablespoons oil and the vanilla in another bowl. Stir buttermilk mixture into flour mixture just until blended.

3. For topping, stir together 1/4 cup oats, 1 teaspoon sugar, 1/2 teaspoon oil, and 1/4 teaspoon each cinnamon and ginger in a cup until combined.

4. Spoon batter into muffin-pan cups. Sprinkle tops with oat mixture. Bake 20 to 22 minutes, until a toothpick inserted in center of a muffin comes out clean.

Make Ahead Tip

  • Muffins can be made up to 1 month ahead. Place in an airtight container and freeze. Thaw at room temperature 2 hours before serving.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)160,
  • Fat, total(g)5,
  • chol.(mg)36,
  • sat. fat(g)1,
  • carb.(g)25,
  • fiber(g)3,
  • pro.(g)5,
  • sodium(mg)222,
  • Percent Daily Values are based on a 2,000 calorie diet
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