These oatmeal-banana muffins strike the perfect balance of spice and sweetness.
The oats soften while baking, making these muffins moist, tender and filling enough for breakfast.
The riper the bananas, the sweeter the muffins will be.
Photo:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Browned bananas yield the strongest flavor, but yellow with some spots works just as well.
They are fluffy, moist and not overly sweet either, with nice warmth.
Coat a 12-cup muffin tin with cooking spray.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Spoon the batter into the prepared muffin cups (a scant 1/3 cup each).
Sprinkle the tops with the remaining 1/4 cup oats.
Bake until golden and a wooden pick inserted in the center comes out clean, about 18 minutes.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Let cool in the pan for 10 minutes; serve warm.
To make ahead
Store muffins in an airtight container at room temperature for up to 4 days.
Bananas are also a good source of fiber and contain a special punch in of fiber calledresistant starch.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
This special starch provides food for your beneficial gut bacteriaand a healthy gut can improve overall health.
Whole-wheat flour is made with the whole seed of the wheat kernel.
Various oats absorb liquid differently, which affects cooking time.
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Our recipe calls for old-fashioned oats (akarolled oats), which cook faster and absorb liquid better.
We havemethods to help you quickly ripen bananasto the perfect soft, mushy state you need for this recipe.
Take them out of the oven when they look soft enough and let them cool before using.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
