Description
There’s something deeply comforting about the aroma of banana muffins baking in the oven, especially when they’re packed with the nutritious goodness of oats and the crunch of pecans. Our Crunchy Oatmeal Banana Muffins recipe brings together the sweetness of ripe bananas with the hearty texture of oats and the nutty flavor of pecans for a truly satisfying treat. Whether you’re sitting down for a leisurely breakfast or grabbing one on the go, these muffins offer a wholesome, delicious start to your day.
Ingredients
1/3 cup finely diced toasted pecans
1 Tablespoon brown sugar
1 Tablespoon vegetable oil (or melted butter)
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
1/3 cup diced pecans
Instructions
Preheat oven to 375° F. Grease a 6-cup muffin pan or insert paper liners.
For the topping, combine 1/3 cup diced pecans, brown sugar, and oil in a cup; set aside.
In a large bowl, mix together oats, flour, sugar, baking powder, baking soda, and salt.
In a smaller bowl, beat milk, oil, egg, banana, and vanilla until smooth, about 20 seconds with a hand mixer on low speed.
Fold banana mixture into flour mixture, then stir in the remaining 1/3 cup pecans.
Divide batter between muffin cups, top each with the nut mixture, pressing lightly.
Bake for 20-25 minutes, until a toothpick comes out clean (23 minutes is optimal).
- Prep Time: 10 minutes
- Cook Time: 23 minutes
Nutrition
- Calories: 220