Saturday, June 12, 2010

Banana Oat Muffins

Muffin success this morning!  My fabulous friend, Heather, came over this morning for coffee, and after noting the browning bananas on the counter, we decided to try out a new recipe...  And it was so tasty.  
These muffins go great with Vanilla Nut Coffee.  
Banana Oat Muffins
1 cp oats
  • 1 cp flour
  • 1 tbs rolled oats
  • 1/2 cp chopped walnuts or almonds
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 Tbs cinnamon
  • 1/2 tsp salt
  • 1/2 cp butter, softened
  • 1 cp white sugar
  • 2 eggs
  • 1 cp+ mashed bananas 
  • 1 tsp vanilla 
  • 1/2 cp plain yogurt or sour cream
  • Muffin Topping
  • 1/3 cp rolled oats
  • 4 Tbs brown sugar
  • 1/4 tsp cinnamon
  • 2 Tbs butter, chilled or frozen
  • 1/4 cp chopped walnuts or almonds

Preheat oven to 350 degrees.  Grease 6 large muffin tin.

Place 1 cup oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 Tbs rolled oats, chopped nuts, baking powder, baking soda, cinnamon and salt.

In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs, then stir in banana and vanilla.  Finally, add yogurt or sour cream. 

Mix dry oat/flour mixture into wet mixture. Spoon batter into prepared muffin tins.

For Topping: In a small bowl, combine oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in nuts. Generously sprinkle muffins with topping.

Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.

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