Saturday, June 19, 2010
Oatmeal Banana Streusel Muffins
I know, the title is a mouthful! You're probably thinking, "does this actually work?" Yes, it does! I like to think of this as a perfect grab and go breakfast. Usually breakfast muffins are full of bran and bland but this muffin is tasty and satisfying. The bananas keeps the muffins moist and the oatmeal gives it nice texture. To make this healthier than it already is, you can switch the all-purpose flour with whole wheat flour. I made a streusel to put on top of the muffins but of course you can omit the streusel if you want a truly healthy muffin. However, the streusel adds more texture and sweetness to the muffin and is still a fairly healthy muffin with the streusel on top. If you want to mix it up, you can make half with the streusel and half without. I did this because I like the healthier version with no streusel but the rest of my family thinks like the extra calories.
Store bought muffins tend to be overly sweet, moist, and delicious that we often neglect the fact that they are high in fat and calories. Muffins have gained the reputation of being cakes in a muffin tin but these muffins have the taste of cake but just not the fat or the calories.
Banana Oatmeal Muffins
compliments of Better Homes and Garden Cookbook
1-1/3 cups all-purpose flour
3/4 cup rolled oats
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped nuts
1 large egg, beaten
1/2 cup milk
3/4 cup mashed bananas, riped
Directions: Streusel Topping
In a small bowl stir together 3 tablespoons all-purpose flour, 3 tbsp packed brown sugar, and 1/4 tasp cinnamon. Cut in 2 tablespoons butter until the mixture resembles coarse crumbs. Stir in 2 tablespoons chopped pecans or walnuts.
1. Preheat oven to 400 F. Grease twelve 2-1/2 inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in the center of flour mixture; set aside.
2. In another bowl combine egg, milk, and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lump).
3. Spoon batter into prepared muffin ups, filling each two-thirds full. If desired, sprinkle streusel topping over muffin batter in cups. bake for 18-20 minutes or until golden brown and a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from cups and serve warm.
Yield: 12 muffins