These muffins are crazy good. The only regret I have is not putting chocolate chips in them. I thought of it right as I was putting the crumb topping on them :(. I'll have to add them in next time, because there will be a next time!
Oatmeal Banana Muffins
You will need:
- 2 whole, overripe bananas
- 1 large egg, beaten
- 3/4 cup fat free milk
- 1 cup whole wheat flour
- 1 1/4 cup old fashion rolled oats
- 1/2 cup plus 1 tbsp packed brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- pinch of nutmeg
- pinch of ginger
- 1 tbsp unsalted butter, melted
- 1 tbsp ground flax meal
For the topping: In a small bowl, combine 1/4 cup oats, 1/2 tsp cinnamon, pinch of nutmeg, pinch of ginger, 1 tbsp brown sugar and 1 tbsp melted butter. Stir to combine and set aside.
For the muffins: Mash the bananas in a medium bowl, then stir in the milk and egg. Add the flour, baking soda, baking powder, salt, 1 cup oats, 1/2 cup brown sugar, 1/2 tsp cinnamon, pinch ginger, pinch nutmeg and flax meal. This is also where I would have added mini chocolate chips if I was thinking clearly ;). I am saving those for buttermilk scones though...
Pour mixture into 12 lightly greased muffin tins, about 2/3 full, and sprinkle with the topping mixture.
Bake at 350 degrees for 18-20 minutes, or until a toothpick comes out clean. Let cool in pan for 5 minutes. Run a knife around the edges to make sure they will come out cleanly and let them finish to cool on a rack.
These smell so good and taste even better! They have just enough sweetness from the overripe bananas and brown sugar crumb topping. I really enjoyed them. I quickly added the ingredients into an on-line calorie counter and these come out to be approximately 150 calories, 2 grams of fat and 4 grams of protein per muffin, not to bad!