Banana Oat Muffins

[Guest guest]

Banana Oat Muffins

Prep Time: 20 minutes

 

 

Ingredients

 

2 cups old-fashioned oats

3/4 cup rye or whole-wheat flour

1/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 cup buttermilk

1 large ripe banana, mashed

2 large eggs

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1/4 cup old-fashioned oats

1 teaspoon sugar

1/2 teaspoon vegetable oil

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

 

Directions:

 

1. For muffins, heat oven to 350 degrees F. Line

twelve 2-1/2-inch muffin-pan cups with cupcake/muffin

liners.

2. Process the 2 cups oats in a food processor until

fine. Transfer oats to a large bowl; stir in flour,

the 1/3 cup sugar, the baking powder, baking soda,

salt, 1/2 teaspoon cinnamon and 1/4 teaspoon ginger.

Whisk together buttermilk, banana, eggs, 2 tablespoons

oil and the vanilla in another bowl. Stir buttermilk

mixture into flour mixture just until blended.

3. For topping, stir together 1/4 cup oats, 1 teaspoon

sugar, 1/2 teaspoon oil, and 1/4 teaspoon each

cinnamon and ginger in a cup until combined.

4. Spoon batter into muffin-pan cups. Sprinkle tops

with oat mixture. Bake 20 to 22 minutes, until a

toothpick inserted in center of a muffin comes out

clean. Makes 12 muffins.

Make-Ahead Tip: Muffins can be made up to 1 month

ahead. Place in an airtight container and freeze. Thaw

at room temperature 2 hours before serving.

 

Nutritional facts per serving

 

calories: 160 , total fat: 4.5g , saturated fat: 1g ,

cholesterol: 36mg , sodium: 222mg , carbohydrate: 25g

, fiber: 3g , protein: 5g

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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