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ShareBanana Oat Muffins
Yield: 12 muffins
Bake: 20 mins 350°F
- 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.
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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
- Calories(kcal)160,
- Protein(gm)5,
- Carbohydrate(gm)25,
- Fat, total(gm)5,
- Cholesterol(mg)36,
- Saturated fat(gm)1,
- Dietary Fiber, total(gm)3,
- Sodium(mg)222,
- Percent Daily Values are based on a 2,000 calorie diet
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