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Banana-Oat Muffins

 Banana-Oat Muffins

Date added: November 20, 2007

  • Servings: 12 change
  • Calories per serving: 158
  • Prep time: 20
  • Cook time: 20

Rated: 4.00 out of 5 stars by 1 member

Recipe Images

  •  Banana-Oat Muffins

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Ingredients

  • 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.

Nutritional Facts

Per serving% Daily Value*
Calories 1588%
Fat 5g8%
Cholesterol 45mg15%
Sodium 244mg 10%
Carbohydrates 23g8%

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