We had a ton of bananas leftover this week, so I decided to make banana bread and tried out this Martha Stewart recipe in her latest magazine. The bread tasted really good, but I didn't love the streusel topping, so I think if I were to make this again, I would try a different topping recipe. I then made two batches of banana oatmeal muffins and froze a dozen so I'd have them to eat when the girls arrived. I modified the recipe (see below) to include oatmeal and changed the topping.
Banana Oatmeal Muffins
Ingredients
Banana Oatmeal Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup unsalted butter room temperature
- 3/4 cup white sugar
- 1 egg
- 1/2 tsp vanilla extract
- 3 medium bananas mashed
- Cinnamon Streusel Topping
- 1/3 cup all-purpose flour (I added some rolled oats)
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
Directions
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, mix together flour, baking soda, baking powder and salt.
- In the bowl of a stand mixer, beat together sugar and butter for about 4 minutes.
- Add the egg and vanilla extract, whisk until combined. Stir in the mashed bananas.
- Add the wet mixture to the dry mixture and mix until just combined.
- Spoon batter into prepared muffin cups.
- In a small bowl, combine all-purpose flour, sugar, and cinnamon. Sprinkle evenly over muffins.
- Bake for 20 - 25 minutes, until a toothpick, inserted into the center, comes out clean.
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