Crunchy Oatmeal Banana Muffins

If you’re looking for a delightful treat that’s both nutritious and delicious, these Crunchy Oatmeal Banana Muffins are perfect. They’re easy to make, packed with wholesome ingredients, and have a satisfying crunch thanks to the pecan topping. Let’s dive into the recipe!

Ingredients

For the Topping

• 1/3 cup finely diced toasted pecans
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil (or melted butter)

For the Muffins

• 2/3 cup rolled oats
• 3/4 cup all-purpose flour
• 1/3 cup sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup milk (1% or 2% low-fat milk recommended)
• 1/4 cup vegetable oil (extra light olive oil recommended)
• 1 egg
• 3/4 cup mashed ripe banana (approximately one 7-ounce banana, mashed)
• 1 1/2 teaspoons vanilla extract
• 1/3 cup diced pecans

Directions

Preparation

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 6-cup muffin pan or insert paper liners.

Making the Topping

2. Mix Topping Ingredients: In a small bowl, combine 1/3 cup finely diced toasted pecans, 1 tablespoon brown sugar, and 1 tablespoon vegetable oil (or melted butter). Set this mixture aside.

Making the Muffins

3. Combine Dry Ingredients: In a large bowl, mix together 2/3 cup rolled oats, 3/4 cup all-purpose flour, 1/3 cup sugar, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt.
4. Combine Wet Ingredients: In a smaller bowl, beat 1/4 cup milk, 1/4 cup vegetable oil (extra light olive oil recommended), 1 egg, 3/4 cup mashed ripe banana, and 1 1/2 teaspoons vanilla extract until smooth, about 20 seconds using a hand mixer on low speed.
5. Mix Wet and Dry Ingredients: Fold the banana mixture into the flour mixture until just combined. Stir in the remaining 1/3 cup diced pecans.

Baking the Muffins

6. Fill Muffin Cups: Divide the batter evenly between the 6 muffin cups. Top each muffin with the prepared pecan topping, pressing lightly to ensure it adheres.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. For best results, check at 23 minutes.

Serving

8. Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Nutritional Information

• Prep Time: 10 minutes
• Cooking Time: 23 minutes
• Total Time: 33 minutes
• Calories: 220 kcal per muffin
• Servings: 6 muffins

These muffins are perfect for breakfast, a snack, or even as a dessert. The combination of banana, oats, and pecans not only provides a delightful flavor but also adds a wonderful texture. Happy baking!