{8.11.2011} banana muffins

August 11, 2011 at 12:00 am Leave a comment

Oh yeah, LOVE banana bread, banana muffins, banana anything!!!  I’m trying a new banana muffin recipe.  I didn’t want a cake-like muffin.  Rather I wanted it to be more fiber filled and lower fat.  Most of the sweetness comes from the banana and the crumb topping.

It is such a light and airy muffin for having so much fiber and heavy grains in it.  Adore that.

Banana Muffins
adapted from: King Arthur Flour
Makes: 12 muffins

1/2 cup yogurt
1 large egg
1/4 cup vegetable oil
3 large ripe bananas (mashed)
3/4 cup granulated sugar
1 cup oats
1 teaspoon vanilla extract
1  cup All-Purpose Flour
1/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

6 tablespoons melted butter
1/2 cup granulated sugar
1/2 teaspoon salt
1 cup All-Purpose flour

Preheat the oven to 375°F. Grease a standard muffin tin, or line with papers and grease the papers.

Combine topping ingredients with fork and place in refrigerator until needed.

Combine the yogurt, egg, oil, mashed banana, sugar, and oats in a bowl. Whisk together and set aside for 10 minutes.

Whisk together the flour, baking powder, salt, baking soda, and cinnamon.

Whisk the banana mixture into the flour mixture. Scoop into the prepared muffin cups, filling them almost full. An ice cream scoop works well.

Sprinkle muffins with the topping.

Bake the muffins for 20 to 24 minutes, until the muffins are set and browned. Remove from the oven and let rest in the pan for 5 minutes. Remove from the pan and let cool completely before storing.


Entry filed under: Muffin.

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