Crunchy Oatmeal Banana Muffins

In the world of baked goods, there’s something undeniably heartwarming about muffins. They are like little domes of joy that brighten up your breakfast table, make for a satisfying snack, or serve as a delightful dessert. Today, we’re diving into the realm of healthier baking with a recipe that’s as nutritious as it is delicious: Crunchy Oatmeal Banana Muffins. These muffins are not just any ordinary baked treats; they are a fusion of delightful flavors and textures, promising to deliver a satisfying crunch with every bite.

Ingredients:

To embark on this baking adventure, you’ll need the following ingredients:

  • For the Crunchy Topping:
    • 1/3 cup finely diced toasted pecans
    • 1 Tablespoon brown sugar
    • 1 Tablespoon vegetable oil (or melted butter)
  • For the Muffin Batter:
    • 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

Directions:

  1. Preparation: Begin by preheating your oven to 375° F (190° C). Prepare a 6-cup muffin pan by greasing it or inserting paper liners.
  2. Creating the Topping: In a small cup, combine 1/3 cup diced pecans with brown sugar and oil. This mixture will create a delightful crunchy topping for your muffins. Set it aside for later.
  3. Mixing the Dry Ingredients: In a large bowl, blend the oats, flour, sugar, baking powder, baking soda, and salt. These dry ingredients will form the base of your muffin batter.
  4. Combining the Wet Ingredients: In a smaller bowl, vigorously beat together the milk, oil, egg, mashed banana, and vanilla until smooth. This should take about 20 seconds with a hand mixer set on low speed.
  5. Merging Wet and Dry: Gently fold the banana mixture into the flour mixture. Be careful not to overmix to ensure your muffins remain fluffy. Next, stir in the remaining 1/3 cup pecans. This step infuses the muffins with little pockets of nutty goodness.
  6. Baking: Divide the batter evenly among the muffin cups. Sprinkle each with the prepared nut mixture, pressing lightly to adhere. Bake in the preheated oven for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean. For the best results, aim for a baking time of around 23 minutes.

Nutritional Information:

  • Calories: 220 kcal per muffin
  • Servings: Makes 6 muffins

Final Thoughts:

These Crunchy Oatmeal Banana Muffins offer a delightful way to start your day or enjoy a healthy snack. The combination of sweet banana with the crunch of pecans, paired with the wholesomeness of oats, makes these muffins a must-try for any baking enthusiast or anyone looking for a healthier treat. With a prep time of just 10 minutes and a cooking time of about 23 minutes, you can have a fresh batch of delicious muffins in no time. So, preheat your oven and get ready to fill your kitchen with the aroma of baking bliss. Happy baking!

Crunchy Oatmeal Banana Muffins

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

Directions:

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 | Cooking Time: 23 minutes | Total Time: 33 minutes
Kcal: 220 kcal per muffin | Servings: 6 muffins

0 Shares

Leave a Comment