Banana Oat Muffins
Who loves a good, hearty muffin?? A muffin that you can grab on your way out the door, on your way to work or school? And who has bananas in their freezer that went ripe too quickly?
I’m not a big morning eater, but a muffin is a different story. And when I’ve got a few ripe bananas waiting to be used, this is the type I bake. An added benefit to this recipe is you don’t need any fancy equipment, just a couple bowls and a fork.
These muffins are fairly healthy, meaning there’s no oil and minimal sugar. Plus, they have a good protein supply with the oats, so you stay full longer.
Let’s start with removing the peels and mashing them with a fork. The riper (blacker) your bananas are, the sweeter the muffins will be.
To the banana bowl, add your egg, applesauce, vanilla and brown sugar. Give it a stir until it’s all mixed up.
In a separate bowl, toss all the dry ingredients together:
Flour, oats, cinnamon, powder, soda, and salt.
Now combine your banana mixture with your dry ingredients and stir just until its mixed up. Over-stirring can make some tough muffins.
Place paper liners in your muffin tin. I like to use an ice cream scoop to fill the muffin tins. It keeps the outer edges a bit cleaner. And it’s not fun to get little burned edges of spilled batter on your tin.
Now, if you want these to remain “healthy” you can stop here and stick these in the oven, but if you want a little sweet topping, make the streusel…
In a small bowl, add the remaining ingredients:
flour, sugar, cinnamon and melted butter. Give it a stir until it’s combined and crumbly.
Like this!! Then sprinkle about a tablespoon on each muffin. It’s not rocket science…
Bake at 375 for 15-18 minutes.
After 15 minutes, stick a toothpick into the center of a muffin and if it comes out clean, it’s done. If it’s a little sticky, give it 2-3 more minutes in the oven. Then remove and cool on a rack while the muffins are still in the tin. ** Banana muffins and banana bread are ALWAYS better tasting the next day. If you can wait…
