I know another banana recipe.
I made these because I had 4 very ripe bananas on my counter and I didn’t want to throw them away. In an effort to not make banana bars again (which was really difficult by the way), I decided to try and bake something that had some sort of nutritional value which is where the whole wheat flour comes in. This was my first time baking with whole wheat flour. I will be baking with whole wheat flour more often now…I LOVED it.
I originally was not going to add a crumb topping to these muffins but I didn’t like the color/look of the batter so I decided a crumb topping would make them a bit prettier….and tastier. 😉
I also made these in muffin liners but decided to coat the liners with non-stick baking spray because the last time I made muffins I felt that too much of the muffin came off when I peeled off the liners. I figured spraying them would prevent that.
Well it sure did work, but worked a little too well. The muffin liners literally fell off – not what I was trying to accomplish and then I had an AHA moment and thought well duh…non-stick baking spray prevents things from NOT sticking. I swear…
So I didn’t like the color/look of the batter and the muffin liner idea didn’t work. Did I like anything about these muffins? Of course I did! I personally find that I become better at the whole cooking and baking thing when I learn from my mistakes and I feel it’s my duty to share them with you to hopefully prevent you from making the same ones. I got yo back!
Ok so let’s chat about what I did like about these here muffins. My favorite part of these muffins was the flavor and of course the crumb topping – so crunchy and sweet. I hardly ever eat white bread unless I am eating an Italian sandwich or something. I am a whole wheat kind of gal so I loved the wheat flavor in these muffins – definitely a breakfast muffin that won’t leave you feeling like you just ate dessert at 7 in the morning. Of course the banana flavor came through and the oatmeal and cinnamon brought a warmth to the muffins. These are great with a cup of coffee.
Lesson of the day: when in doubt, make a crumb topping.
- 11/2 cups whole wheat flour
- 1 cup dry oatmeal
- ¼ cup granulated white sugar
- ¼ cup brown sugar
- 1 egg
- ⅓ cup vegetable oil
- 1 cup milk (I used skim)
- 2 ripe bananas, mashed
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ cup dry oatmeal
- 3 tablespoons brown sugar
- 3 tablespoons butter, melted
- Preheat oven to 400 degrees and coat a muffin pan with non-stick baking spray; set aside.
- In a medium size bowl, mix the whole wheat flour, oats, cinnamon, salt and baking powder; set aside.
- In a large bowl mix together the egg, oil and sugar until well combined. Add milk, vanilla and mashed bananas and mix on low/medium speed until combined.
- Add the dry ingredients to the wet ingredients and mix on low-speed until combined. Do not overmix.
- Fill each muffin cup about ¾ full with batter.
- To make the crumb topping, mix the melted butter, brown sugar and oats in a bowl. Sprinkle evenly over top of muffin batter.
- Bake for 18-20 minutes or until toothpick inserted into the center of a muffin comes out clean
Source: Stuck on Sweet