Ingredients
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-
2 1/4 cup oats, rolled, old fashioned
-
3/4 cup flour, whole wheat
-
1/3 cup sugar
-
1 tsp baking powder, double acting
-
1 1/4 tsp cinnamon, ground
-
1/2 tsp baking soda
-
1/2 tsp salt, table
-
1 cup buttermilk, cultured, rducd fat
-
1 banana, fresh, med, 7" to 7 7/8" long
-
2 eggs, large, raw
-
1 tbsp butter, salted
-
1 tsp vanilla extract
Recipe Method
1.
Coat twelve 2 1/2-inch
muffin cups with nonstick
cooking spray or
line with paper
bake cups. Place 2 cups of the
rolled oats in a food processor or blender; cover and process or blend until fine. Transfer oats to a large bowl; stir in flour, sugar, baking powder, 3/4 teaspoon of the apple pie spice, baking soda and salt. Make a well in the centre of the flour mixture; set aside.
2. In a medium bowl whisk together buttermilk, banana, eggs, the 2 tablespoons melted butter and vanilla. Add buttermilk mixture all at once to flour mixture; stir just until moistened. Spoon batter into muffin cups.
3. For topping, stir together the remaining 1/4 cup oats and the remaining 1/2 teaspoon of apple pie spice. Using a pastry blender, cut in the 1 tablespoon butter until mixture is crumbly. Sprinkle topping over batter in muffin cups.
4. Bake in a 350 F. oven for 20 to 22 minutes or until a toothpick inserted into centres of muffins comes out clean.
To make ahead: Prepare as directed. Cool muffins; store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Note: To make 1 cup sour milk, place 1 tablespoon lemon juice in a glass measuring cup. Add enough millk to make 1 cup liquid; stir. Let mixture stand for 5 minutes before using.